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Golden Chicken Tenderloins on Saffron Couscous
This North African-inspired plate comes together quickly: fine couscous is coated in a garlic and saffron oil, then topped with browned chicken tenderloins, carrots, caramelised onion and Moroccan-style olives. The Black Series Saucepan keeps the couscous warm while the chicken cooks separately.
- Total time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
Ingredients
Method
Peel the carrots and slice them into rounds. Peel the onion and slice it thinly.
Brown the onion in a frying pan with a little oil, add the sugar, stir and set aside.
Prepare the couscous in the Tupperware Black Series Saucepan 1.4 l following the pack instructions.
Heat 30 ml oil, brown the garlic in it, add the saffron and stir. Pour over the couscous and fluff with a fork so every grain is coated, then keep warm.
Heat 15 ml oil in a pan and brown the chicken tenderloins. Add the carrots and cook until tender. Season with pepper, stir and set aside.
Warm the olives over high heat for about 3 minutes, stirring often.
Spread the hot couscous on a serving dish and arrange the chicken, carrots, olives and caramelised onion on top.
