this is the second time i’ve made this meal, and it doesn’t disappoint. the combination of spices is literally perfect. i wish i could blog the smell as well as the photo. sometime in the future, that will be possible.
slightly adapted from food52.
makes 4 servings
- 2 tablespoons olive oil
- 7-8 chicken thighs (i used skinless/boneless, but you do not have to)
- salt and pepper
- 2 medium onions, diced
- 1 tablespoons ginger, minced
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 1 1/2 teaspoon paprika
- 1/2 teaspoon tumeric
- 1/2 teaspoon cayenne pepper
- 3 cups chicken broth
- 2 pinches saffron
- 1 cup green olives
- 2 perserved lemons, pulp removed, cut into strips (or 3 tablespoons citrus-y marmalade, like the one i used here)
- 1 1/3 cups dry israeli couscous
- 2 tablespoons cilantro, chopped
heat oil in a large dutch oven. season chicken with salt and pepper. add to dutch oven and brown on all sides. remove chicken from pot. add in onions and garlic and cook for 5 minutes. add ginger, cumin, paprika, tumeric, and cayenne pepper. mix well. add chicken back into pot and cover with chicken broth.
bring the pot to a boil, then reduce heat and cover. simmer for 20 minutes. enjoy the smell, it should be coming together. in another pot, cook couscous following the directions from the packaging.
to the chicken pot, add in olives and preserved lemon or marmalade and cook for another 10 minutes. finally, remove chicken from pot, turn the heat on high, and reduce sauce for 10-12 minutes.
serve chicken and sauce on top of the cous cous with some chopped cilantro. the chicken is so tender, it’ll fall apart on your fork, you’ll love it.
in anticipation of the giant snow storm that was coming our way, we had a dinner party. i made seafood brodetto and chicken brodetto that i’ve made once before. i had to quadruple the recipe (okay i didn’t need to, because we had way too much food in the end, but i thought i did).
unfortunately it didn’t scale well. it turned more into a pilaf than a brodetto. but it still tasted good. so to make this recipe in normal size.
adapted from cooking with trader joe.
makes 3-4 servings
- 2 cups chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 1/2 cup uncooked israeli couscous
- 1/2 cup uncooked orzo
- 1 cup uncooked orecchiette pasta
- 1/4 sun dried tomatoes, chopped
- 1/2 cup kalamata olives, chopped
- 2 tablespoons capers
- 2-4 cups seafood (scallops, calamari, shrimp) or 3-4 chicken breasts, chopped and cooked with a little olive oil
- 1 cup stewed tomatoes (i used canned) or bruschetta mix
- juice from 1/2 a lemon
combine chicken broth, water, and olive oil in a large pot and bring to a boil. add in couscous and orzo. let cook for 10 minutes. then add in pasta. let that cook for 12-15 min, it should start to stew.
add in sun dried tomatoes, kalamata olives, and capers. let that stew for another 5 or so minutes. taste the broth. it should be delicious. add in seafood or chicken. let it stew for another 5 minutes or so. finally, add stewed tomatoes (or bruschetta) and lemon juice.
*it should be brothy, not pilaf-like you see in my photo. but i started too early and the pasta ended up soaking up all the good juices. sadness.
this one’s a quickie – israeli cous cous salad that takes a total of 10 minutes (plus water boiling time) to make. it’s my go-to meal when i don’t feel like cooking. it’s filling, fresh, and healthy.
makes 1 serving
- 1/3 cup dry israeli couscous (i use whole wheat)
- 1/2 tablespoon olive oil
- 1/4 of an onion, sliced thin
- 2 tomatoes, roughly chopped
- 1/2 cucumber, sliced thin
- 1 ounce goat cheese
- balsamic + olive oil dressing
- salt and pepper to taste
cook couscous according to instructions. meanwhile, heat olive oil in a small pan and saute onions for a couple of minutes. let the onions and couscous cool for a couple of minutes. add all ingredients to a bowl and mix. this is my kind of 10 minute meal.