The ingredient list for the chicken dish looked rather daunting but it took just minutes to measure everything out: soy sauce, rice vinegar, fish sauce, brown sugar, red chile, garlic, ginger, orange zest, star anise, orange juice.....I was starting to imagine just how fantastic this dish would taste! I used a whole chicken, cut up and skinned, and butternut squash. Cooked stove top in the tagine, it took only 25 minutes.
The side dish couldn't have been simpler to make, pouring boiling stock over the couscous and then waiting. The whole grain couscous needed 60ml extra liquid to fluff up properly and I used only 1 tbsp olive oil (instead of 6!). Lemon juice and zest, toasted almonds, and parsley finished it nicely.
Next week's theme is "Mystery Box Madness", my favourite of all of the challenges. Until then, visit here to see all of the other fusion dishes at IHCC.