Food | Recipes

Pan-fried chicken

Recipe by Chef Koumaren Cunairun Grand Millennium Hotel, Abu Dhabi

  • Published:

Cuisine
International
Dish
Main Courses
Viewer rating
4 Stars
Pan-fried chicken
  • Image Credit: Stefan Lindeque/ANM

Serves 2
Prep time: 20 mins
Cooking time: 45 mins


 

Ingredients

  • 400g : chicken breast with bone on
  • 50g : garlic, chopped
  • salt and pepper
  • 50ml : olive oil
  • 60g : couscous
  • 50g : tomato, chopped
  • 50g : onion, chopped
  • 50g : parsley, chopped


    • For the Creole sauce:

  • 50g : onion, chopped
  • 20g : garlic, chopped
  • 2 bay leaves
  • 20g : fresh thyme, chopped
  • 300g : tomato, crushed
  • 4 tsp : chicken stock

    •  

Preparation

1. Marinate chicken with garlic and seasoning for 20 minutes.

2. Heat oil and pan-fry chicken until golden brown and cooked through. Remove from pan and reserve oil for Creole sauce. Slice chicken and set aside.

3. Steam couscous and gently mix in tomato, onion and parsley. Season to taste with salt and pepper.

4. To make Creole sauce, heat pan with reserved oil and saute onion, garlic, bay leaves and thyme until onion is translucent. Add tomato and stock. Stir and cook until oil begins to shine on top. Serve chicken with couscous and sauce.

  • Rate this article
  • Average reader rating (3 votes) 4 Stars

More from Recipes

  1. Choco cherry cupcakes

  2. Cupcakes with dates

  3. Chocolate cake

  4. Carrot cake

All articles in Recipes

More from Food

Popular in Food

Cooking

We give you advice on how to debone a fish

Receipe
Life & Style editor's choice