Chicken Stew with Couscous and Pesto

    30 minutes

    A delicious and colorful dish with lots of vegetables, crispy chicken breast, oriental couscous and spicy basil pesto. Just the thing for warm summer evenings and a meal with family and friends.

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    Serves: 4 

    • Chicken and Vegetable Stew
    • 2 capsicum, red and yellow
    • 1 zucchini
    • 3 carrots, peeled
    • 2-3 tomatoes
    • 150 ml water
    • 2-3 tablespoons of tomato paste
    • salt and pepper, to taste
    • oregano, to taste
    • 500g chicken breast
    • oil, for frying
    • Couscous
    • 2 cups couscous
    • 1 cup water
    • 1 vegetable stock cube
    • 1 small piece of butter
    • To Serve
    • 1 jar basil pesto
    • fresh basil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Chicken and Vegetable Stew: Cut the capsicum, zucchini, carrots and tomatoes into small pieces. Simmer the vegetables in a saucepan with 150ml water for about 10 minutes until the carrots are soft. Season with tomato paste, salt, pepper and oregano. Gently stir everything so that the vegetables do not disintegrate.
    2. Rinse the chicken breast and pat dry with kitchen paper. Cut into small pieces and fry until crisp in a frypan with cooking oil.
    3. Couscous: Boil water in a kettle or saucepan. Add 2 cups couscous in a bowl. Dissolve the stock cube in 1 cup of boiling water then add stirring to the coussous and cover for 5 minutes. Stir in butter.
    4. To Serve: Serve couscous, vegetables and chicken breast fillet together. Garnish with the pesto and fresh basil.

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