Sunday, March 16, 2014
It was a hit
I made Chicken Tangine with couscous the other night for dinner, and what a hit it was! Both kids cleaned their plates and asked for more! That is almost totally unheard of in this house, as what one usually loves, the other either doesn't or it just "ok!"
It came from this book which I borrowed from the library. We will definitely be having this again!
Chicken tangine with couscous
2 Tbsp olive oil
4 x 180g chicken fillets, trimmed, halved
1 brown onion, thinly sliced
2 garlic cloves, crushed
1 Tbsp Moroccan spice mix
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 zucchini, halved, cut into 1cm pieces
1 1/2 cups couscous
fresh coriander leaves, to serve
1. Heat half the oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.
2. Reduce heat to medium. Add remaining oil, onion and garlic. Cook, stirring occasionally for 2 to 3 minutes until onion has softened. Add spice mix. Cook for 30 seconds or until fragrant.
3. Ruturn chicken to pan. Add tomato, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.
4. Meanwhile, place couscous in a large, heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over tangine. Sprinkle with coriander, Serve.