A simple starter for holiday guests, this is the favorite recipe of Andreas Wesemann, chef at Buffet Kull Bar.
Couscous Chicken Salad with Mango Chutney Ingredients: 3 chicken breast fillets, beaten flat 180 g couscous 6 dessertspoons sweet chilli sauce Jar of mango chutney Three tomatoes, skinned and diced 1 lime 250 ml vegetable stock 30 g butter Olive oil Preparation: Preheat oven to 180 ?C. Season chicken and fry for four minutes on either side, or until cooked through. Set aside. Meanwhile heat stock in a saucepan, with the butter. Spread out couscous evenly in a baking tray. Pour half the stock over the couscous and mix until all the liquid is soaked up. Put into the oven for five minutes, then remove, add the remaining stock, stir as before and place in oven for another three to four minutes. Once couscous is cooked, scrape it into a mixing bowl. Dice the chicken and add to the couscous, along with four dessertspoons of the sweet chilli sauce, two dessertspoons of olive oil and lime juice to taste. Mix, then add tomatoes. Finally, mix mango chutney with two dessertspoons of sweet chilli sauce. To serve, place a metal ring on each plate, fill with couscous, and remove ring. Drizzle mango chutney around the edge. This can be prepared in advance and warmed up. Instead of chicken, try lamb or even leftover Christmas turkey! Buffet Kull Bar Marienstrasse 4, Tel. 22 15 09