Over the weekend I tried something a little different with my chicken and couscous…the journey continues…what else goes with couscous???
This chicken dish, of course. Beware, there are no exact measurements…a lot of tossing in and tasting.
Boneless skin-less chicken breasts–picked over to get all the yucky stuff off them–cut them into strips/bite size pieces. Add this to a sizzling pan with olive oil, garlic, shallots or onions if you like, cook for a while add paprika, ground ginger, pepper, salt maybe. Cook until chicken is done. Add chopped roasted eggplant (skin removed), stir. Add to this, pureed tomatoes (called passata here in UK) to coat (or to taste), chopped green olives, capers, chopped cilantro, lemon juice (start with 1/2 lemon). Taste…need anything…add more paprika, etc. Should be a little “curry”-like. Cook until most of the liquid is gone, you don’t want it too saucy…unless you do. (Tried this with zucchini, but I really liked it with eggplant.)
Serve with lemon couscous (olive oil in pot, cook chopped garlic, add cup of couscous, water to cover, add lemon juice (the other 1/2 of the lemon), lemon zest, chopped cilantro. Bring to boil stir around, take off heat and put on lid for couscous to absorb water.).
Add vegetables or salad to end the “5 vegetables a day” strong. (I like my tomatoes with goat cheese, olive oil and a little Johnny’s seasoning).
Let me know what you think.