heather_in_sf
Well-known member
because I was out of a bunch of things and had more veggies in the crisper I wanted to use. the biggest change was that I used quinoa. It was delicious though, the combination of the cumin, cinnamon and fruit was really superb. Here's the original recipe and then below what I did....
Original Post:
Here's something I saved in my files to try-try: Chicken Couscous With Dried Fruit, Meryl
Posted to Thread #14658 at 6:03 pm on May 3, 2009
CHICKEN COUSCOUS WITH DRIED FRUIT
2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1-1/2 tsp. ground cumin (or more to taste)
3/4 tsp. ground cinnamon
2 cups shredded roast chicken
1 cup chopped mixed dried fruits (I used apricots and dried cranberries)
3 cups chicken stock
2 cups couscous
1/4 cup minced fresh cilantro
1/2 cup sliced almonds, toasted
(Salt, to taste)
DIRECTIONS:
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve.
Serves 4.
From Williams-Sonoma
Link: http://whatdidyoueat.typepad.com/what_did_you_eat/2007/06/presto_pasta_ni_1.html#more
********************************************
And here is what I made:
CHICKEN QUINOA WITH DRIED FRUIT
2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
1 small head of green garlic, minced
1-1/2 tsp. ground cumin (or more to taste)
3/4 tsp. ground cinnamon
2 cups shredded roast chicken
1 cup chopped mixed dried fruits (I used raisins primarily and dried blueberries, soaked in hot water for 5 minutes)
2 large King trumpet mushrooms, diced (~1 cup)
Baby carrots, sliced into chunks (~1 cup)
3 cups chicken stock
1 1/2 cups quinoa, rinsed
1/4 cup minced fresh chives
1/2 cup whole almonds, toasted & chopped
(Salt, to taste)
DIRECTIONS:
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
In a large saucepan over medium heat, warm the olive oil. Add the onion, green garlic, mushrooms and carrots and sauté until softened, about 10 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock, and 1/2 tsp of salt. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
Stir in the quinoa, re-cover the pan and simmer on low covered for 10-15 minutes until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Add the chives and nuts and blend well. Add a touch more lemon juice to brighten the flavors.
Serves 4.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=118252
Original Post:
Here's something I saved in my files to try-try: Chicken Couscous With Dried Fruit, Meryl
Posted to Thread #14658 at 6:03 pm on May 3, 2009
CHICKEN COUSCOUS WITH DRIED FRUIT
2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1-1/2 tsp. ground cumin (or more to taste)
3/4 tsp. ground cinnamon
2 cups shredded roast chicken
1 cup chopped mixed dried fruits (I used apricots and dried cranberries)
3 cups chicken stock
2 cups couscous
1/4 cup minced fresh cilantro
1/2 cup sliced almonds, toasted
(Salt, to taste)
DIRECTIONS:
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve.
Serves 4.
From Williams-Sonoma
Link: http://whatdidyoueat.typepad.com/what_did_you_eat/2007/06/presto_pasta_ni_1.html#more
********************************************
And here is what I made:
CHICKEN QUINOA WITH DRIED FRUIT
2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
1 small head of green garlic, minced
1-1/2 tsp. ground cumin (or more to taste)
3/4 tsp. ground cinnamon
2 cups shredded roast chicken
1 cup chopped mixed dried fruits (I used raisins primarily and dried blueberries, soaked in hot water for 5 minutes)
2 large King trumpet mushrooms, diced (~1 cup)
Baby carrots, sliced into chunks (~1 cup)
3 cups chicken stock
1 1/2 cups quinoa, rinsed
1/4 cup minced fresh chives
1/2 cup whole almonds, toasted & chopped
(Salt, to taste)
DIRECTIONS:
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
In a large saucepan over medium heat, warm the olive oil. Add the onion, green garlic, mushrooms and carrots and sauté until softened, about 10 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock, and 1/2 tsp of salt. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
Stir in the quinoa, re-cover the pan and simmer on low covered for 10-15 minutes until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Add the chives and nuts and blend well. Add a touch more lemon juice to brighten the flavors.
Serves 4.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=118252