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Try at home - BBQ chicken and mango by chef Jack

Try at home - BBQ chicken and mango by chef Jack

 

BBQ chicken and mango with a tomato sauce and vegetable cous cous
 
Ingredients 
 
 
1 tablespoon mixed herbs
 
2 teaspoons of paprika
 
2 teaspoons of ginger
 
1 teaspoon of cinnamon 
 
1 teaspoon of corriander
 
2 teaspoons of cumin
 
1 tin of chopped tomatoes
 
300g tin of sweetcorn
 
2 spring onions
 
1 orange or red pepper
 
1 mango
 
2 teaspoons of tomato puree
 
A small handful of mange tout
 
1 white onion or shallot
 
1 fresh tomato
 
2 tablespoons of runny honey
 
150g of cous cous per person
 
1 and a half chicken breasts per person
 
 
 
Method
 
 
Start by pre heating the oven to 160°c
 
Next measure out your cous cous into a bowl
 
Now you need to chop the spring onions, mange tout and fresh tomato and set to one side
 
Next dice the pepper and mango into large sized chucks and set this aside
 
Cut the onion or shallot in half, slicing half into chunky bits and the other half into smaller bits. Keep them separate from each other and set aside
 
Now add the mange tout, tomato, half the spring onion, half the sweet corn and the smaller cut onion along with the mixed herbs to the cous cous, give it a mix together and leave to one side in the bowl
 
In a deep baking dish, combine all the remaining spices, the honey and tomato puree and massage into the chicken breasts
 
Add all the remaining chunks cut veg and fruit to this dish with the chicken making sure to get it in, around and even underneath the chicken breasts
 
Pour the tinned tomatoes over the top
 
Cover the dish with foil and place it in the oven
 
Cook for about an hour.  At this point, take the dish out, remove the foil and check the chicken is cooked by taking a breast out and cutting into the middle of the thickest part.  If cooked, turn the oven off but return the dish to the oven to stay hot whilst you finish the cous cous
 
If the chicken needs another 5-10 mins return to the oven uncovered and once cooked through, turn off the oven as above.
 
Next boil a kettle of water.
 
When boiled, pour boiling water over the cous cous until it is 1cm above the cous cous and straight away cover the bowl with cling film and leave for 5 mins - this allows the cous cous and veggies inside to cook and steam perfectly
 
 
Now you are ready to serve up and enjoy
 

 

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