Delicious couscous with chicken recipe - how to cook couscous in a saucepan, with a step by step recipe photos
In the east, traditionally dishes with couscous is cooked variety. You can use it as a side dish, as the basis for a salad or as a full main course. The main thing is to cook it properly - crumbly. To do this, there is a little secret, which will be discussed below. Today's dish - chicken with couscous. How to cook it will learn from my simple recipe and step by step taken photos show cooking.
We need:
- couscous - 1 cup;
- broth - 2 cups;
- chicken - 150 g;
- honey - .; l 1 h.
- -15 grams of soy sauce;
- paprika - 1 h L .;.
- turmeric - 1 tsp .;.
- onions - 1 pc .;
- garlic.
How to prepare couscous with chicken
Advance decoction of meat or vegetable broth. If you cook the couscous on the water it will turn stale taste may even disappoint. Since we need the broth is not too much, you can freeze it in advance of the tide in the preparation of any of the first dishes. If we take the right periodically to make such blanks in your refrigerator will always be the basis for the risotto, paella or flavored couscous.
Marinating the chicken in honey, soy sauce and spices to taste. With a touch of sweet honey well with paprika, turmeric and ginger. Soy sauce is easy to replace salt.
Let us couscous. Smaller shall cut garlic, crushing him with a knife. Onions, too, should be finely chopped.
In a deep frying pan warm up the olive oil and fry sliced onion and garlic. When the garlic starts to burn, it will give the rump bitter tone. You should not bring this up.
Let us introduce the couscous to the pan and actively mix the contents, so barley absorbs the flavors of garlic and onions. Sauté the couscous that it was more crumbly.
adds exactly two times more than it was cereal, hot broth, bringing to taste with salt and black pepper.
Cover with a lid and cook for 1 minute. Then, the tank must be removed from the heat, shelter towel and let steam out for 15 minutes. This simple method guaranteed to make couscous crumbly.
Getting chicken fillets, it must be cut into layers of a height of about 1, 5 cm and fry in a frying pan on each side until golden brown. To the meat has turned his school frying should cover.
The finished fillets cut into slices and add to the couscous together with the juice that was left in the pan. So grits will become even more intense shade.
to mix the ingredients.
Serve the dish can be decorated with the pre-chopped parsley, and garlic croutons and pesto sauce will taste palette couscous with chicken more complete.