
I was pretty pumped for my first foray into Africa. When I think of North African food I think of fragrant spice markets, couscous and dates. I tried to find a recipe that brought these exotic imaginings to life but in this instance I fell short of the mark. The dish is a decent meal and pretty easy but it just didn't live up to my lofty expectations, I think I tried to hard to go healthy on this one. I will endeavour to make amends when I get to Egypt.
Algeria - Chicken Couscous
Ingredients
2 Tablespoons olive oil
1 Medium onion -- chopped
2 Cloves garlic
1 Tablespoon cumin
1/2 Teaspoon cinnamon
1/2 Teaspoon cayenne pepper
1 Can diced tomato
2 Medium carrots -- chopped
2 Stalks celery -- chopped
1 Cup cauliflower -- chopped
1 Medium red capsicum -- chopped
1 Medium turnip
1 Cup chicken stock
500 g Chicken breast (cut into strips)
1 Medium zucchini
3 Tablespoons Parsley
Directions
Saute garlic and onion in oil in a large saucepan.
Combine cumin, cinnamon, cayenne pepper, and parsley and stir in.
Add tomatoes, carrots, clelry, cauliflower, capsicum, turnip and broth (could probably mix and match veggies depending on availability).
Bring to the boil then reduce heat and simmer 15 minutes. Add chicken and zucchini and simmer for 10 more minutes (make sure chicken is cooked).
Stir through couscous and serve.
Couscous
Ingredients
1 1/2 Cup couscous
2 3/4 Cups chicken stock
1/4 Teaspoon salt
Directions
Bring stock to boil in a saucepan. Add salt and stir.
Mix couscous and stock together in a bowl. Cover with a tea towel and allow to sit for about 5 minutes.
Fluff with a fork (should be light and fluffy)
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