Tuesday 29 November 2016

Couscous with saffron sauteed chicken and chickpeas

40 minutes to prepare Serves 4



These days I have been relegated to cooking fast recipes mostly.
It could always be the case you need to run to the other room and stop cooking because "somebody" has decided that sleeping time is over. One hour in advance.

The one thing I am perfecting are chicken-based recipes. Chicken is low-calorie, tasty and easy to prepare, no matter the situation.
If you fancy a twist on your classic chicken with curry, this recipe is the one to try. My tip is to use saffron to marinate the meat in advance so you get a really spicy, rounded flavour. And sauteing in EVO oil is a must for crispy pieces.

If you want to complete your dish, add some boiled chickpeas and couscous...and get ready for some taste explosion!

ere are ingredients for
the 4-serving recipe:


280 g couscous
600 g chicken breast
400 g canned chickpeas
1 sachet saffron powder
1 clove garlic
1 lemon
1  shallot
dry chili peppers
EVO oil
salt and pepper

  1. Heat 4 tablespoons of water in a saucepan, bring to a boil, then turn it off and add the saffron powder
  2. Cut the chicken into thin strips, place it in a baking dish together with the saffron, the lemon juice, the shallot and the clove of garlic - both peeled and cut into thin slices. Stir and let the chicken to marinate for 30 minutes
  3. Heat a pan, pour 3 tablespoons of EVO oil, and add the chicken with the marinade sauce (after having removed shallot and garlic). Cook over high heat for 5 minutes, stirring often
  4. Meanwhile, place 400 ml of cold water in a medium saucepan. Bring to boil and add a pinch of salt
  5. Put the couscous in a bowl. Pour the hot water over it. Let the couscous to swell for 10 minutes, covered by a lid
  6. Drain canned chickpeas and rinse them under water
  7. Add 2 tablespoons of EVO oil to the couscous. As couscous grains tend to bind together in the cooking process, fluff them with a fork. Then, add the chickpeas and freshly ground pepper
  8. Season the chicken with salt, add the chili, and cook for a minute more
  9. Combine the couscous with the saffron sauteed chicken and the chickpeas. Place one ladle of couscous at the center of each serving plate. Serve while still warm!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

In saffron-colored mantle from the tides Of Oceans rose the Morning to bright light to gods and men.

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