Couscous with chicken, pine nuts & currants
FROM: william
PREP TIME: 15
COOK TIME: 10
SERVINGS: 2
DESCRIPTION:
Chicken made the authentic Moroccan way
INGREDIENTS:
1 Tbsp. olive oil
2 fat cloves garlic
2 boneless chicken breast halves
scant 1/8 tsp turmeric
couple dashes cinnamon
1/8 tsp salt
couple dashes pepper
1/3 cup pine nuts
1 1/4 cups chicken broth
1/2 cup currants (or raisins)
1 cup couscous
1 Tbsp. olive oil
3 Tbsps. finely chopped scallions
DIRECTIONS:
1 Chop up the garlic; mince the scallions. Dice up the chicken into 1/2" cubes.
2 Heat up the olive oil in a skillet; add the garlic and saute for a minute or two, till the garlic starts to smell good and yummy.
3 Add the chicken and give it a stir to coat thoroughly in oil. Add the turmeric and salt, plus a few generous dashes of cinnamon and pepper.
4 Cook the chicken over medium-high heat. When the outside has mostly turned opaque, add the pine nuts. Continue cooking until the chicken is just cooked through -- do your best not to overcook!
5 While the chicken is cooking, bring the broth to a boil in a small pot. Stir in the couscous and raisins/currants, add 1/8 tsp salt plus a few dashes of ground pepper. Cover and remove from heat; let sit for five minutes. Stir in 1 Tbsp. olive oil and the minced scallions with a fork, then continue using the fork to fluff the couscous.
6 Stir in the chicken and pine nut mixture, and fluff some more. You can serve it hot if you like, but the dish is also good at room temperature.
SHOPPING LIST :
Check each Item!
olive oil
garlic
2 boneless chicken breast halves
turmeric
cinnamon
salt & Pepper
pine nuts
1 1/4 cups chicken broth
1/2 cup currants (or raisins)
couscous
olive oil
chopped scallions
