Ingredients: 4 chicken
|CHICKEN WITH APPLE-CHIPOTLE SALSA|
salt and freshly ground black pepper
1 large red onion, thinly sliced
3 dl of orange juice
1 / 4 dl raisins
1 / 2 teaspoon ground cumin
1-2 tbsp HERMAN’S APPLE CHIPOTEL SALSA
corn or olive oil
1 small carrot, finely chopped
1 red bell pepper, diced
4 Sparr ice caps, thinly sliced
2 dl cut or broken pieces of broccoli
3 dl water
3 dl couscous
Preparation: Season chicken thighs with salt and black pepper. Fry the chicken thighs at 200 ° C oven for 30-35 minutes. Make the sauce in the meantime. Fry the onions in a little oil until soft. Add orange juice, raisins, and cumin. Boil together for 5-10 minutes. Season with HERMAN’S APPLE CHIPOTEL SALSA and salt and set the sauce aside.
Fry all the vegetables in a little oil. Add water and salt and let it boil. Mix in couscous, cover with lid and bring to heat. Allow the couscous to swell under a cover for 5 minutes.
Serve grilled chicken with HERMAN’S APPLE CHIPOTEL SALSA and the harvest couscous.