Preparation (10 steps)

Preparation of the ingredients

Preheat oven to 180°C (convection). Peel and finely chop ginger. Wash chili, remove stem and seeds and dice finely. Wash thyme and pluck leaves from the stem.

Prepare couscous

Thermomix® Setting

10 min/212°F/Speed 1 212°F

Add 400 ml vegetable broth to the mixing bowl and bring to a boil for 10 Min./100°C/level 1.

10 min

Let the couscous swell

Remove the pot from the stove, stir in couscous and let it swell covered for about 10 min. After 5 min. add half of the ginger, chili, thyme and 1 tsp butter. Remove lid.

Prepare honey-sesame-butter

Mix 1 tbsp soft butter, 1 tbsp honey and 5g sesame in a small bowl.

Fry chicken

Wash the meat and pat dry. Heat 1 tbsp oil in a separate pan over high heat and fry the chicken breast fillets from both sides for about 3 min. until golden brown. Season with salt and pepper.

Prepare chicken with coconut milk

Thermomix® Setting

8 min/212°F/Speed 1 212°F

Put the meat in the casserole dish. Add curry powder to the roasting juices and roast briefly, then deglaze with coconut milk. Add remaining ginger and simmer over medium heat for about 8 min.

8 min

Bake chicken

Spread meat with honey-butter mix and bake in the oven for about 10 min.

Cook broccoli

Bring plenty of salted water (approx. 2 l) to a boil in a separate pot. Meanwhile wash broccoli, remove the large stalk and divide the head into approx. 2 cm florets. Add broccoli to boiling salted water and cook for about 4 min.

Prepare basil

Wash basil, shake dry and roughly pluck the leaves.

Refine sauce and serve

Thermomix® Setting

5 sec/Speed 4

Drain broccoli. Mix with 1 tsp butter and basil in the mixing bowl for 5 sec./level 4. Arrange meat and sauce on plates. Serve with chili-ginger-couscous.

5 sec