Ras-el-Hanout and Harissa are the top flavour components of this dish. A bit spicy. Thst works very well with the coucous. That is only cooked in veg stock and a little saffron.
Preparing this dish in a Tagine sounds more like Morocco. But steaming it enclosed in paper does the same job.
The nice thing about this dish are the portions. Each guest gets its own package. Since they are baked in the oven, after the couscous is done you will have a free stove top.
Recipe for 2:
2 free range chicken breasts halves
120 g couscous 180 ml veg stock, pinch of saffron
Chicken seasoning, 3 tsp Harissa paste, 1 tsp Ras el Hanout seasoning
1 lemon, 20 green olives, spring onion green
2 baking paper sheets, something to tye the paper
Preheat the oven to 180 C.
Heat up the stock and add the saffron. Get the precooked couscous in and let it boil a second. Kill the heat, leave the lid on and let it sit 5 min. Then use a fork to fluff it. Cool it down.
Flatten the chicken breast pieces. Season with salt and add ras el hanout. Spread harissa on one side.
Use a large piece of baking paper and put 1/2 of the couscous on. Cut the lemon in 8 slices and lay them on top. Now add 1/2 of the olives. On top goes the chicken breast cut into thirds. Lay some onion green on top.
Now close the package on one side with twine. Pour 1/2 of the stock on top and close the other side.
Repeat with the second chicken breast.
Bake at 180C for 30 min.
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