Chicken Couscous
Today is couscous day. After I'd decided to make it for dinner tonight, I wound up also discussing couscous. So it must've been meant to be. Tonight, I wanted to have meat w/ the couscous, though I normally eat it without.
1 chicken leg (thigh and drumstick)
pinch salt
1 tablespoon lime juice
chicken bones
3 cups water
2 sprigs thyme (I used lemon thyme, because that's what I grow - you use what you like)
1 sprig mint
ends and peels of 2 carrots
ends of a stalk of celery
1 large strip of orange (or bergamot orange, if you've got it) peel
salt and pepper
1.5 cups chicken broth
.5 cup water
2 peeled and diced carrots
1 diced stalk of celery
6 sliced sun-dried tomatoes
1 teaspoon olive oil
1 teaspoon lime juice
salt and pepper to taste
1.34 cups moroccan couscous (the little ones)
shredded chicken
.25 cup chopped basil
.25 cup sliced scallions
2-4 tablespoons shredded mozzarella
2 hard-boiled eggs
Sprinkle lime and salt over chicken leg, then cook in a non-stick pan over medium heat. Remove from pan and let cool until it an easily be handled. Shred chicken meat (I just eat the skin, but you can toss it if you don't like it) and set aside.
Put chicken bones, 3 cups water, thyme, mint, celery and carrot scraps, orange peel, plus salt and pepper in the pan and bring to a boil. Once boiling, reduce heat and simmer 30 minutes. Strain.
Pour broth, half cup of water, carrots, celery, tomatoes, lime, salt and pepper, plus olive oil in a pot. Bring to a boil. Add chicken and couscous, then stir. Cover and remove from heat, let stand 10 minutes. Fluff and top with cheese, scallion and basil. Serve with quartered boiled eggs. Serves 2.
1 chicken leg (thigh and drumstick)
pinch salt
1 tablespoon lime juice
chicken bones
3 cups water
2 sprigs thyme (I used lemon thyme, because that's what I grow - you use what you like)
1 sprig mint
ends and peels of 2 carrots
ends of a stalk of celery
1 large strip of orange (or bergamot orange, if you've got it) peel
salt and pepper
1.5 cups chicken broth
.5 cup water
2 peeled and diced carrots
1 diced stalk of celery
6 sliced sun-dried tomatoes
1 teaspoon olive oil
1 teaspoon lime juice
salt and pepper to taste
1.34 cups moroccan couscous (the little ones)
shredded chicken
.25 cup chopped basil
.25 cup sliced scallions
2-4 tablespoons shredded mozzarella
2 hard-boiled eggs
Sprinkle lime and salt over chicken leg, then cook in a non-stick pan over medium heat. Remove from pan and let cool until it an easily be handled. Shred chicken meat (I just eat the skin, but you can toss it if you don't like it) and set aside.
Put chicken bones, 3 cups water, thyme, mint, celery and carrot scraps, orange peel, plus salt and pepper in the pan and bring to a boil. Once boiling, reduce heat and simmer 30 minutes. Strain.
Pour broth, half cup of water, carrots, celery, tomatoes, lime, salt and pepper, plus olive oil in a pot. Bring to a boil. Add chicken and couscous, then stir. Cover and remove from heat, let stand 10 minutes. Fluff and top with cheese, scallion and basil. Serve with quartered boiled eggs. Serves 2.
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