If you love Mediterranean cuisine, then this dish is a must try. This dish made with raisins, olives, apricots and flavored with chicken stock makes this delicious and nutritious. The chicken gets the sweet flavor from the raisins and the apricots, tangy flavor from the olives and lemon, which would really make your taste buds go wild. This being my favorite, I could go on talking about this. I served this with Couscous, which made this a complete meal. Couscous, coarsely ground semolina pasta could be flavored in several ways and it is prepared in no matter of time.
Ingredients:
- Chicken boneless thighs or breast- 1 pound, diced
- Olive oil- 1 tbsp
- Onions diced-1
- Carrots diced-1
- Garlic minced-1 tsp
- Bay leaf( dried or fresh)-1
- Pepper powder-2 tsp
- Smoked paprika-1 tsp
- Cumin powder-1 tsp
- Coriander powder-1 tsp
- Cinnamon powder-1/4 tsp
- Olives diced-1 cup
- Apricots diced-1 cup
- Raisins- 1/4 cup
- Chicken stock-1 cup
- Lemon zest-of 1 lemon
- Lemon juice-from 1/2 lemon
- Salt- to taste
Preparation:
- Heat a deep bottomed skillet.
- Add olive oil , put the chicken, season it with pepper powder and salt. Cook until it turns light brown.
- Add garlic, onion, carrot, bay leaf and let the veggies become tender.
- Now add the seasonings, smoked paprika, cumin powder, coriander powder and cinnamon powder.
- Give it a quick stir, add olives, apricots and raisins along with the chicken stock.
- Let the chicken stock come to a boil. Sprinkle the lemon zest.
- Cook until the gravy thickens.
- Finish it with lemon juice.
Ingredients:
- Couscous- 1 cup
- Carrot finely diced-1
- Green pepper finely diced-1
- Green peas frozen-1/4 cup
- Spinach-2 handful
- Chicken stock-1 cup
- Butter-2 tbsp
- Cilantro chopped- 1 handful
Instruction:
- Melt the butter in a dutch oven.
- Add all the veggies and cook till it turns tender.
- Add the chicken stock and let it come to a boil.
- Add the couscous and remove the pot from the flame, immediately cover it with a lid without stirring and let it rest for 3 to 5 minutes.
- After 5 minutes, open the lid and stir with a fork and Sprinkle the cilantro.
Now get ready to plate this complete meal. For a more appealing look, plate the couscous made in the shape of a dome on a plate and pour the chicken around the couscous.
Tips:
How to make the dome shape:
Place the couscous on a soup bowl and gently press it with the back of a spoon. Close the bowl with a plate, flip it over and tap the bowl so that the couscous falls on the plate in the shape of the dome.
- Chicken boneless thighs or breast- 1 pound, diced
- Olive oil- 1 tbsp
- Onions diced-1
- Carrots diced-1
- Garlic minced-1 tsp
- Bay leaf( dried or fresh)-1
- Pepper powder-2 tsp
- Smoked paprika-1 tsp
- Cumin powder-1 tsp
- Coriander powder-1 tsp
- Cinnamon powder-1/4 tsp
- Olives diced-1 cup
- Apricots diced-1 cup
- Raisins- ¼ cup
- Chicken stock-1 cup
- Lemon zest-of 1 lemon
- Lemon juice-from ½ lemon
- Salt- to taste
- Heat a deep bottomed skillet.
- Add olive oil , put the chicken, season it with pepper powder and salt. Cook until it turns light brown.
- Add garlic, onion, carrot, bay leaf and let the veggies become tender.
- Now add the seasonings, smoked paprika, cumin powder, coriander powder and cinnamon powder.
- Give it a quick stir, add olives, apricots and raisins along with the chicken stock.
- Let the chicken stock come to a boil. Sprinkle the lemon zest.
- Cook until the gravy thickens.
- Finish it with lemon juice.
- Couscous- 1 cup
- Carrot finely diced-1
- Green pepper finely diced-1
- Green peas frozen-1/4 cup
- Spinach-2 handful
- Chicken stock-1 cup
- Butter-2 tbsp
- Cilantro chopped- 1 handful
- Melt the butter in a dutch oven.
- Add all the veggies and cook till it turns tender.
- Add the chicken stock and let it come to a boil.
- Add the couscous and remove the pot from the flame, immediately cover it with a lid without stirring and let it rest for 3 to 5 minutes.
- After 5 minutes, open the lid and stir with a fork and Sprinkle the cilantro.
