Chicken Seychelles

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Seychelles, an archipelago nation northeast of Madagascar in the Indian Ocean, is known for its sensational food, inspired by French and Indian traditions.


Chicken Seychelles
4 bone-in, skin-on split chicken breasts
approx. 1 t ea salt and pepper
1 1/2 c Mandarin oranges with juice
1/2 c chicken broth or stock
1/3 c Major Grey’s chutney
1 T almonds, sliced
1/2 T brown sugar
1/4 c raisins
1 T yellow curry powder
1/2 t ground cinnamon
1 t fresh thyme leaves, chopped
1/2 bunch green onions, chopped

Cilantro Couscous
1 1/4 c chicken or vegetable broth
1 1/4 c water
Pinch of salt
2 c large Israeli couscous (if using other type, follow package directions) *
3 T cilantro, chopped


Preheat oven to 350°. Season chicken with salt and pepper. Combine remaining ingredients in a roasting pan. Place breasts on top of mixture and coat well with liquids (leave nuts and fruit in bottom of pan to avoid burning). Roast uncovered for 20 min. Baste meat with pan juices 3-4 times until done (165° internal), roast approx. 30 min more. Pour remaining pan juices, fruit and nuts over chicken before serving. Meanwhile, prepare Cilantro Couscous.

To make Cilantro Couscous, bring liquid to a boil in pot with tight-fitting lid. Add remaining ingredients, cover and reduce heat to a simmer for 3 min. Turn off heat and leave covered for 7 min more until all liquid is absorbed. Fluff with fork and serve immediately. Yields 4 large servings.

* To make this recipe gluten-free friendly, substitute couscous with gluten-free pasta.