I'm going to start off with, of all things, a recipe. This is decidedly the last thing you should expect from me, but since I promised a great many people on Twitter and in my book club that I would share it, I'm willing to buck tradition. Just for you guys. You're welcome. This post one will borrow heavily from a previous MySpace post because I'm lazy because it fits the topic...
There's something I think you should know about me... I'd say it's actually a pretty well known fact in the family, but I try not to let the outside world in on it.
I can't cook. There, I said it.
I'm not saying I can't cook anything. I am perfectly capable of starting a microwave, after a few miscues (still reliving the Jell-O incident of 2004; it wasn't pretty). And I can usually follow directions, as long as it doesn't involve any actual common sense. And boiling water? Hooboy! If it were an Olympic event, I could totally... okay, I could maybe be a judge. Or the analyst who doesn't know thing 1 about the sport but is just there to be funny. Except I probably wouldn't be very funny.
Aaaaanyway, when left to fend for myself, dinner is pretty much like this: open cabinet/fridge/freezer. Search wildly for something that requires nothing more difficult than the microwave, or possibly the oven, if I'm really desperate. Then close the fridge/freezer and grab a box of cereal. When David (my husband) leaves for business trips, the entire stock of Pop Tarts in the Houston area will suddenly go missing. David can cook... he can take a frozen sausage link, one leaf of lettuce, a box of stale crackers and a peanut and turn out something that would make Emeril weep with joy. If I put those things together (probably in the blender, I can work that), I would likely be sick for a week.
I can't cook. There, I said it.
I'm not saying I can't cook anything. I am perfectly capable of starting a microwave, after a few miscues (still reliving the Jell-O incident of 2004; it wasn't pretty). And I can usually follow directions, as long as it doesn't involve any actual common sense. And boiling water? Hooboy! If it were an Olympic event, I could totally... okay, I could maybe be a judge. Or the analyst who doesn't know thing 1 about the sport but is just there to be funny. Except I probably wouldn't be very funny.
Aaaaanyway, when left to fend for myself, dinner is pretty much like this: open cabinet/fridge/freezer. Search wildly for something that requires nothing more difficult than the microwave, or possibly the oven, if I'm really desperate. Then close the fridge/freezer and grab a box of cereal. When David (my husband) leaves for business trips, the entire stock of Pop Tarts in the Houston area will suddenly go missing. David can cook... he can take a frozen sausage link, one leaf of lettuce, a box of stale crackers and a peanut and turn out something that would make Emeril weep with joy. If I put those things together (probably in the blender, I can work that), I would likely be sick for a week.
So when my turn to host Book Club comes up, David usually cooks for me. He is fabulous that way. This time, though, I determined that I was making the food. Our book was 'Reading Lolita in Tehran' (I may post a review later), and it seemed appropriate to make something somewhat exotic... spices, unusual (for me) ingredients, etc. I settled on a chicken dish, made with couscous, chickpeas, almonds, carrot, and red onion. It. Was. NOM. And as I said before, many people asked for the recipe. It follows below. Please note, this should feed about 6-8 people, assuming you don't have one of those guests who really piles it on. You know, the guy you always put at the END of the buffet line. Yeah, that guy.
Teri's Moroccan Chicken and Couscous
1 pkg. chicken thighs and 1 pkg. chicken breasts with rib meat, cubed
4 TB Ras El Hanout (Moroccan couscous spice blend), divided
Olive oil (2TB for the couscous, plus some for cooking the chicken)
1 cup plain couscous
1/3 red onion, chopped small
1/4 cup almonds, roasted
1 can (approx. 15oz) chickpeas
1 large carrot, shredded or shaved
1 1/3 cup chicken broth or water
Salt and pepper
3/4 cup white wine
Use approx. 3 TB of the spice to season the chicken. Stir well to coat and set aside in refrigerator for at least 1 hour. Brown the chicken in a large saucepan (we browned it in batches and set the finished chicken aside). In the meantime, boil the chicken broth or water. Add 1 cup coucous and 1 TB spice mix, stir, and remove from heat. Cover and let sit for 5 minutes.
When the chicken is finished, use the wine to deglaze the pan. Reduce heat to low, add all remaining ingredients (chicken, couscous, onion, carrot, chickpeas, almonds, and olive oil) and stir to combine. Salt and pepper to taste.
*Notes: I served this with feta cheese, and it was a hit. David thought it needed salt, but most of my book club ladies thought it was great as-is. I think it would adapt well to different vegetables (other suggestions included broccoli florets, asparagus, cauliflower, etc.), and I think it would be nice with more curry powder added, but I have no complaints. I don't know that I have ever cooked a dish from scratch that worked so well! I bought some mix for a naan to serve with it, but I ran out of time for that. Would have been nice to have the naan or pita to go along.
There. I have posted a recipe. If the world ends now, please think well of me.
Happy eating,
T
1 comment:
Thank you! I am definitely going to try this the next time the dude comes down. I love to cook but sometimes need motivation and this is perfect.
Post a Comment