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#WFD – Thai Chicken Strips with Almond Couscous
Instead of serving this dish with rice, it is served with couscous which is considered a healthy alternative to rice and pasta.
POLOKWANE -This delicious combination of flavours will not only cause a party of flavours in your mouth, but, it also combines two different types of cuisines: Thai and Northern African
Instead of serving this dish with rice, it is served with couscous which is considered a healthy alternative to rice and pasta. It has a light fluffy texture which is a little bland in flavour, but readily soaks up the flavours of other ingredients.
Ingredients
- 100g baby spinach leaves, washed
- 1 x sachet KNORR Thai Green Curry Dry Cook-in-Sauce
- 250ml low fat milk
- 400ml water
- 400g chicken fillet, cut into strips
- 1 x onion, sliced
- 15ml cooking oil
- 250ml couscous
- 1 x KNORR Chicken Stock Pot
- 250ml boiling water
- 15ml olive oil
- 30g almonds in the oven, Flaked and lightly toasted
Method
- Heat oil in a pan add the onion and cook until soft.
- Add the chicken strips
- and fry until well browned then add the water and milk and stir in the contents of the sachet of Knorr Thai Green Chicken Curry Dry Cook-in-Sauce.
- Bring to the boil while stirring then reduce the heat and allow to simmer uncovered for 20 minutes, stirring occasionally.
- In the mean time dissolve the KNORR Chicken Stock Pot in the boiling water, pour this over the dry couscous, add the olive oil and stir.
- Cover with cling film and allow to steam for 5 minutes.
- After 5 minutes remove the cling film and fluff up the cous cous with a fork to separate the grains.
- When the chicken is ready stir in the baby spinach and allow to wilt in the sauce.
- Spoon the chicken on top of the couscous and sprinkle the toasted almonds over.
- Serve and enjoy!
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