Spa Cuisine Of New Asia

Thai-Spiced Chicken Breast, And Vegetable Couscous With Tamarind And Ginger Chutney:
Serves 4; 825.8 Calories per serving; Protein 27.1g; Carbohydrates 31.2g; Fat 66.5g

Ingredients:
Thai-spiced Chicken Breast: a pinch lemon grass, chopped; a pinch galangal, chopped; 1/4 tsp garlic, chopped; 1/4 tsp coriander leaves, chopped; 2 cups coconut milk; 1 lb / 480g chicken breast;
Vegetable Couscous: 1 1/2oz / 40g celeriac; 1 1/2oz / 40g zucchini; 1 1/2oz / 40g eggplant; 1 1/2oz / 40g asparagus; 1/8 cup olive oil; salt and pepper to taste; 3 tsp couscous; 1/2 cup chicken stock;
Tamarind And Ginger Chutney: 1 1/2oz / 40g tamarind pulp; a pinch chilli powder; a pinch ginger powder; a pinch fennel seed, ground; a pinch cumin seed, ground; a pinch palm sugar ;
Preparation:
Thai-spiced Chicken Breast: Combine the lemongrass, galangal, garlic, coriander leaves and coconut milk. Marinate the chicken breast in the mixture for 30 min and grill it. Set it aside.
Vegetable Couscous: Oven-roast the celeriac, zucchini, eggplant and asparagus in olive oil. Add salt and pepper to taste. Cook the couscous in chicken stock, then put it aside.
Tamarind and Ginger Chutney: Cook all the ingredients for the tamarind and ginger chutney. To serve, place the couscous on a plate with the vegetables on top. Then slice the chicken breast, arrange the slices over the couscous, and spoon the chutney over the slices.