Prep 5 mins
Cook 10 mins
I bought some dried mango from a food market today and wanted to see if I could do something different with it. My idea was to do something with a Caribbean theme to its flavors but it certainly isn't authentic. I used chicken from a store bought rotisserie chicken to make this extra easy. The recipe could easily be scaled up to feed more.
- 85.04 g couscous
- 28.34 g dried mango, chopped up
- 5 fluid ounce boiling water
- 113.39 g cooked boneless skinless chicken breasts, shredded
- 2 green onions, chopped up
- 9.85 ml slivered almonds, toasted
- 22.18 ml extra virgin olive oil
- 36.97 ml pineapple juice
- 7.39 ml dark rum
- 4.92 ml lime juice
- 1.23 ml dried chili pepper flakes
- 2.46 ml brown sugar
- Put the dried couscous and dried mango into a large bowl and pour over the boiling water.
- Cover bowl tightly with plastic wrap and let sit for 10 minutes.
- Meanwhile, whisk together the rum vinaigrette.
- After the couscous has finished cooking, take the plastic off and add chicken and green onions to the bowl and stir just to combine.
- Pour over the vinaigrette toss the mixture to make sure it all gets a bit of the dressing.
- Stir through the toasted almonds and season if you feel necessary.
YUM YUM YUM!! Hands down will be making this regularly. I marinaded 2 chicken breasts in the vinaigrette, which I used coconut rum, 1 tbsp coconut milk and a little jerk seasoning in. Baked the chicken in the oven. Heated up the vinaigrette. Poured over chicken. Served with Caribbean Salsa. Made for ZWT 5.