Sure we all have one or two dishes that are our usual to prepare resource when not much time or inspiration in the kitchen. I usually opt for a chicken breast, a quick sauce with spices and a garnish of cereal, custom curiously I took my Swiss family. If you seek an even lighter alternative you can try this recipe for Moroccan chicken with couscous cauliflower and nuts, tasty and easy.
Cauliflower has a bad reputation but a great vegetable if properly prepared, forgetting excessive and boring cooking. Here i will share a basic recipe for preparing couscous style. If you have no spice mix ras el hanout can do a combination that you like, for example cumin, cayenne pepper, cardamom, nutmeg, cinnamon and black pepper.
Ingredients for 2 people
- For the chicken: 2 small chicken breasts, 1 onion, 1 clove garlic, 1 tablespoon ras el hanout, 1 tablespoon lemon juice, 2 teaspoons honey, 1 pinch of saffron, 1 cinnamon stick, 1 tablespoon raisins, black pepper, salt, 1 teaspoon cornstarch, fresh parsley, extra virgin olive oil.
- For cauliflower cous cous: 1 small cauliflower, 1 tbsp rolled or chopped raw almonds, 1 tablespoon raisins, 1 tablespoon chopped dried apricots 1 tablespoon pine nuts, 1 teaspoon fennel seeds, black pepper, salt, 1 tablespoon extra virgin olive oil.
Making Moroccan chicken with couscous cauliflower and nuts
Dry chicken breasts with paper towels, remove any excess fat and cut into pieces of a snack. Add salt and pepper and arrange in a bowl. Beat a drizzle of olive oil with the lemon juice, 1 teaspoon of honey, a little chopped parsley and ras el hanout. Pour over chicken and marinate at least 20 minutes.
Hydrating fruits in warm water or liquor if they were too dry. Prepare cauliflower while washing and cutting the flowers , thick stems booking for another preparation. Chopping knife or a food processor to leave a thin grainy texture as couscous.
To cook the chicken, chop the onion and the garlic, put them to fry in a little oil and cinnamon stick.Add the chicken with marinade and saute over high heat a few minutes. Add the remaining honey, saffron and raisins. Cover with water, lower the heat and simmer about 20-30 minutes, until reduced. To thicken more easily we can add a teaspoon of cornstarch dissolved in cold water at the end of cooking. Remove the cinnamon stick.
For the couscous cauliflower, roasted first in a wide skillet almonds with walnuts, pine nuts and fennel.Add a little oil and add the cauliflower with raisins and dried apricots, stirring well. Add a little water if too dry the bottom of the pan. Saute stirring regularly until the cauliflower is cooked.
Preparation time | 50 minutes
Difficulty | Very easy
The Moroccan chicken with couscous cauliflower and nuts is a very complete and satisfying but healthy and balanced, very comforting thank all incorporating food flavorings. It can be prepared in advance, and also chicken gravy win in flavor, and leftover couscous endure well when stored in an airtight container in the refrigerator for days.