Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 2 red peppers, whole
- 1 red onions, sliced
- 500 grams chicken, cut into chunks
- 2 heirloom tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 500 milliliters chicken broth
- 200 grams couscous
- 2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 200°C.
Place the red peppers on a baking sheet and roast in the oven for about 20 minutes, until the skin is blackened and blistered. Remove from the oven and let cool. Once cool, peel off the skin, remove the seeds and slice into strips.
While the peppers are roasting, heat the olive oil in a skillet over medium heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red onions and cook until softened.
Add the chopped heirloom tomatoes, salt, black pepper, cumin, turmeric, and paprika to the skillet. Cook for a few minutes until the tomatoes have softened.
Return the chicken to the skillet, add the chicken broth and bring to a simmer.
Stir in the couscous, cover the skillet, and turn off the heat. Let stand for 5 minutes, until the couscous has absorbed all the broth.
Fluff the couscous with a fork, then stir in the roasted red pepper strips.
Serve the couscous hot, garnished with chopped fresh parsley.
Ingredients
- 2 red peppers, whole
- 1 red onions, sliced
- 500 grams chicken, cut into chunks
- 2 heirloom tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 500 milliliters chicken broth
- 200 grams couscous
- 2 tablespoons chopped fresh parsley
Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°C.
Place the red peppers on a baking sheet and roast in the oven for about 20 minutes, until the skin is blackened and blistered. Remove from the oven and let cool. Once cool, peel off the skin, remove the seeds and slice into strips.
While the peppers are roasting, heat the olive oil in a skillet over medium heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red onions and cook until softened.
Add the chopped heirloom tomatoes, salt, black pepper, cumin, turmeric, and paprika to the skillet. Cook for a few minutes until the tomatoes have softened.
Return the chicken to the skillet, add the chicken broth and bring to a simmer.
Stir in the couscous, cover the skillet, and turn off the heat. Let stand for 5 minutes, until the couscous has absorbed all the broth.
Fluff the couscous with a fork, then stir in the roasted red pepper strips.
Serve the couscous hot, garnished with chopped fresh parsley.
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