Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken Couscous with Dried Fruit

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chicken Couscous with Dried Fruit Empty Chicken Couscous with Dried Fruit

    Post by Lobo Sun 24 Jan 2016, 2:23 am

    Chicken Couscous with Dried Fruit Img11l
    Chicken Couscous with Dried Fruit
    Chicken Couscous with Dried Fruit Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    This one-dish meal is perfect for a picnic or potluck for two reasons: It is easily transported and tastes great at room temperature. Make sure to refrigerate until about 1 hour before serving.






    • 65

    Ingredients:


    • 2 lemons
    • 4 Tbs. olive oil
    • 1 small yellow onion, chopped
    • 3 garlic cloves, minced
    • 1 1/2 tsp. ground cumin
    • 3/4 tsp. ground cinnamon
    • 2 cups shredded roast chicken, homemade or purchased
    • 1 cup chopped mixed dried fruits, such as pitted dates and apricots
    • 3 cups chicken stock
    • 2 cups couscous
    • 1/4 cup minced fresh cilantro
    • 1/2 cup sliced almonds, toasted

    Chicken Couscous with Dried Fruit Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Cook the vegetables
    Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.

    In a large saucepan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.

    Cook the couscous
    Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and the remaining 1 Tbs. olive oil. Toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

      Current date/time is Thu 28 Mar 2024, 2:56 pm