Wednesday, February 22, 2012

Chicken Tagine with Israeli Couscous

I've never tried Israeli (pearl) couscous before.  I'm indifferent to regular, grainy couscous, and thought I'd give it a try.  Mmmm, spherical pasta.  Can someone invent the Pasta Brick?  It comes in regular, wheat, and tri-color.  Like any pasta, it relies on a sauce or accompaniment for its flavor.  I opted for a heavily-seasoned chicken tagine with vegetables.  Sorry, Wendy, there's eggplant in it.  You can sub in something else.  I liked the color combination, and the opportunity to use the mandoline.

1-1/2 lb chicken pieces, skin on
2 carrots
1 Japanese eggplant
1/2 lb asparagus
1/2 C minced onion
1 Tb olive oil
1 tsp cinnamon
1 tsp ginger
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
pinch of saffron
1 C dry Israeli couscous

1.  In a stew pot, sauté onion in oil.  When somewhat translucent, add chicken, skin-side down.  Sprinkle with seasonings, turn over chicken, and add 2 C water.  Bring to a boil, reduce to a simmer, and cover.  Cook for 30 minutes.

2.  Cut vegetables into similar-sized pieces and add to pot.  Simmer until carrots are soft, about 15 minutes.  While simmering, prepare couscous according to package directions.

3.  Serve tagine over or beside couscous.

Difficulty rating  π

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