Tag-Archive for » Couscous «
I did make this from a zaar member for the swap I am in this month but I changed quite a things in the ingredients which I have listed below, I will give a link back to the original. It was super easy to make with a wonderful end result an we loved the flavours that came through in the finished dish. The original recipe called for rice or couscous I served with couscous as I think it pairs way better with these flavours than rice. If you want to view the original recipe please click here. I am the first person to make and review this one so unfortunately there are not more photos or reviews attached to this recipe. I will say before tweaking to our taste I made as to see the taste of the meal as is and it is very good, I just preferred the extra spice.
If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Tablespoon olive oil
4 Boneless skinless chicken breasts
1 Onion, chopped
1/2 lb Butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 Teaspoon ground cinnamon
1 Teaspoon ground cumin
3/4 Teaspoon garlic powder
1/2 Teaspoon turmeric
1/8 teaspoon saffron thread
1 Cup low sodium chicken broth
80g Kumquats, quartered lengthwise, seeded
150g Red currents
1 Tablespoon honey
2 Tablespoons hot mango chutney
2 Tablespoons fresh cilantro, chopped
4 Cups cooked rice or couscous (I made with couscous.)
Note: I cook my couscous in vegetable broth to give added flavour it comes out really good.
Method
1. In large heavy skilled, heat olive oil over medium-high heat.
2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
3. Transfer chicken to plate.
4. Add a little more olive oil to the pan, add onions, cook a couple of minutes, add squash and cook stirring a couple of minutes more.
5. Add cinnamon, cumin, turmeric, garlic and saffron & stir until fragrant, about 30 seconds.
6. Add chicken stock and bring to boil, scrapping up browned bits.
7. Add chicken with any drippings from the plate, kumquats and honey to pan.
8. Simmer until chicken is cooked through, turning occasionally, about 30 minutes.
9. Add chutney, turn up the heat and cook stirring until liquid thickens to a sauce consistency.
10. Stir in coriander.
To serve: Mound couscous on a plate, place sliced chicken on top, spoon some squash and kumquats around and sprinkle with red currents. Pour sauce over chicken and around the outside of the couscous.
All photos taken by me unless otherwise stated.
This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min’s. I love couscous and this is another way of preparing it with the sun-dried 
tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.
If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Olive oil
2 Chicken breasts
2 Tablespoons sun-dried tomato pesto
2 x 100g Sachets quick cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day for lunch.)
700ml water
1 Teaspoon chicken stock granules
2 Teaspoons lemon rind, finely grated
2 Tablespoons lemon juice
4 Sun-dried tomatoes, chopped finely
2 Tablespoons sun-dried tomato pesto (Extra)
60g Rocket
Method
1. Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
2. Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
3. Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
4. Toss rocket gently into couscous.
To Serve: place couscous on a plate top with sliced pesto chicken.
All photos taken by me unless otherwise stated.
