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Chicken Mojito With Couscous And Roasted Asparagus

The miBook is a multimedia cookbook and home helper. David and Robin decided that they wanted to see how it would do if you used it to cook a Chicken Mojito.
Ingredients
  Chicken breast 1 Pound, cut into 1 1/2 inch chunks
  Asparagus spears 2 Bunch (200 gm)
  Slivered almonds 4 Tablespoon (1/4 cup)
  Onion 8 Tablespoon, chopped (1/2 cup)
  Garlic clove 2 Medium, minced
  Fresh mint 4 Tablespoon, chopped
  Lime zest 1 Teaspoon, grated
  Lime juice 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Couscous 1 Cup (16 tbs)
  Rum 1⁄2 Cup (8 tbs)
  Chicken broth 2 Cup (32 tbs)
  Olive oil 2 Tablespoon
  Cooking oil spray 1 Dash
  Salt 1 Teaspoon
  Cracked black pepper 1 Teaspoon
Directions

GETTING READY
1. Gather a small saucepan, large skillet, baking sheet, medium mixing bowl, wooden spoon, tongs, serving plate.
2. Preheat the oven to 400 degrees F

MAKING
3. In the small saucepan, heat 11/4 cups of the chicken broth, on low heat, to a boil.
4. Cut the rough ends of the asparagus and lay them in a single layer on the baking sheet. Spay them with a little olive oil or cooking spray and season them with salt and pepper.
5. Bake the asparagus in the preheated oven for 10 minutes.
6. Pour the couscous into a medium bowl. Add the heated chicken broth to it, cover the bowl and let the couscous absorb the liquid and swell up.
7. Preheat the skillet over medium heat, Add olive oil to the skillet,
8. Add chopped onion to the oil. Then add garlic, sugar and chicken.
9. Turn heat up to medium high and sauté the chicken until it is golden brown on all sides. Then reduce the heat and stir occasionally.
10. Sprinkle almonds over the baked asparagus and continue to bake until the almonds are toasted, about 2-4 minutes more.
11. Add lime juice to the chicken
12. Take the skillet off the heat and pour in the rum.
13. Return the skillet to the stove and add lime zest or freshly grate it right over the chicken.
14. Add more salt and pepper to taste and sprinkle the chopped mint leaves.
15. Fluff the couscous with a fork.

SERVING
16. Spoon couscous over the platter.
17. Put chicken mixture over the couscous
18. Arrange the asparagus on the sides of the chicken on the platter. Don’t forget the almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4
Add some Latin flavor to your weeknight meal with this zesty chicken dish. This beauty tastes as good at it looks. This delicious chicken is a playful recipe that combines the ingredients of a classic mojito -- mint, rum, lime and sugar, and transform a boring meal into one that will have you buzzing! Served over couscous along with roasted asparagus, this meal is a real winner for entertaining as well!

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