Farm-raised Chicken Breast With Couscous-eggplant-goat Cheese Stuffing Moroccan Tomato Sauce Spaghetti Squash Red Chard And Green Beans
From minitindel 15 years agoIngredients
- MOROCCAN tomato sauce * shopping list
- 2 TBSP olive oil shopping list
- 3 TBSP chopped shallots shopping list
- 3 TBSP chopped garlic shopping list
- 2 pounds tomatoes, coarsely chopped or a 28-ounce can Italian plum tomatoes shopping list
- 1 tsp harissa sauce or to taste, available at specialty stores, shopping list
- or 1/2 tsp dried red pepper flakes mixed with 1/2 tsp cumin shopping list
- 1/2 tsp raz el hanout or use 1/2 tsp of powdered cumin shopping list
- sea salt shopping list
- Heat the olive oil in a medium saucepan. Add the shallots and garlic and sauté about 2 to 3 shopping list
- minutes. Add the tomatoes, harissa, raz el hanout and season to taste with salt. Simmer for about shopping list
- 15 minutes or until thickened. Cool for about 5 minutes. Purée in a blender until smooth. shopping list
- NOTE: Have you ever tasted harissa? It is a hot sauce from North Africa and it is shopping list
- wonderful on couscous, goulash, Serbian bean soup and steak tartare. I love spicy foods. shopping list
- Raz el hanout or ras il hanouf is the Moroccan equivalent of Asian five-spice powder or Indian shopping list
- garam masala. It combines all of the most characteristic spices of the Moroccan cuisine. It shopping list
- contains a mixture of about ten sweet and savory spices such as cardamom, mace, nutmeg, shopping list
- cinnamon, allspice, and cloves shopping list
- ****************************************** shopping list
- FARM-RAISED chicken breast WITH STUFFING * shopping list
- 1/2 cup couscous shopping list
- 2 TBSP olive oil shopping list
- sea salt shopping list
- 1 cup water shopping list
- 2 TBSP minced shallots shopping list
- 1 TBSP minced garlic shopping list
- 1/2 pound eggplant, cut into 1/4 -inch cubes shopping list
- 1 small red pepper, seeded, cored and diced shopping list
- 1/2 tsp ground cumin shopping list
- 2 TBSP chopped cilantro shopping list
- 2 ounces goat cheese, cut into 1/4-inch cubes shopping list
- freshly ground black pepper shopping list
- ----------------------------------------- shopping list
- 4 -8-ounce boneless chicken breasts, wings attached (optional), with as much skin as possible left shopping list
- on. shopping list
- Put the couscous in a small bowl, add 1 tsp of the olive oil and toss to coat well. Bring 1 cup of shopping list
- salted water to a boil. Add the couscous, bring back to a boil, and remove from the heat. Cover shopping list
- and steep for 5 minutes. Uncover, fluff with a fork to separate the grains. shopping list
- Heat 1 TBSP of the olive oil in a medium sauté pan, add the shallot and garlic and sauté for about shopping list
- 1 minute. Add the eggplant and cook, stirring, for about 5 minutes or until soft. Add the red shopping list
- pepper and cumin and sauté for about 1 more minute. Remove from the heat, mix with the shopping list
- couscous, cilantro and goat cheese. Taste and adjust the seasoning. shopping list
- Preheat the oven to 375º F. shopping list
- Divide the stuffing into 4 portions. Cut a pocket into the thick side of each chicken breast and shopping list
- stuff it with about half of each portion of stuffing. Put the remaining stuffing under the skin, shopping list
- pulling and tucking the skin under the breast to smooth and shape. Brush the breast with the shopping list
- remaining oil and season to taste with salt and pepper. shopping list
- roast the chicken breast for 25 to 35 minutes or until cooked through and nicely browned. shopping list
- Remove from the oven, cover with aluminum foil to keep warm and let rest for 2 to 3 minutes shopping list
- before serving. shopping list
- Assembly: Pool some of the Moroccan tomato sauce on 4 dinner-size plates. Slice each chicken shopping list
- breast into 4 or 5 pieces and use a spatula to transfer them to the plates. Mound the spaghetti shopping list
- squash, red chard and green beans around the chicken. shopping list
- NOTE: The stuffing keeps these chicken breasts moist while they are cooking and they shopping list
- look beautiful when sliced. Tossing the couscous with the oil before shopping list
- cooking is a great trick. It keeps the couscous from sticking together. A farmer in Pennsylvania shopping list
- raises chickens for a lot of restaurants in napa. They run free in big barns, have access to the outside, drink water from a shopping list
- well and eat only organic feed with no chemical additives. shopping list
How to make it
- SPAGHETTI SQUASH
- 1 spaghetti squash, about 3 pounds
- 1 cup water
- 2 tsp olive oil
- 1 TBSP chopped chives or mint
- sea salt and freshly ground black pepper
- Preheat the oven to 400º F
- Cut the squash in half lengthwise and scrape out the seeds. Place the squash, cut-side-down, in a
- baking dish. Add the water and bake about 45 minutes, or until you can easily insert the tip of a
- knife.
- Remove the squash from the oven and, using a fork, scrape out the stringy pulp. It will separate
- into spaghetti-like strands. Put the squash into a serving bowl, season with olive oil, chives or
- mint, and salt and pepper to taste.
- ***********************************************
- GREEN BEANS & RED CHARD
- 1/2 pound green beans, washed and strings removed
- 1 pound green or red chard, washed and stemmed
- 2 tsp olive oil
- sea salt and freshly ground black pepper
- Steam the green beans for 4 to 5 minutes or until tender. Taste for doneness. Season to taste with
- 1 tsp olive oil and salt and pepper. Steam the chard for 2 minutes or until bright green and
- softened. Season with the remaining olive oil and salt and pepper to taste.
- NOTE: Sometimes you can get orangetti squash, which is an orange-colored spaghetti
- squash with a rich yellow color that dramatically contrasts with the dark chard and light green
- beans. Chard is a relative of the beet and should be treated as two vegetables-in-one. The stalk
- or stem needs to be removed and can be stir-fried or sautéed with olive oil, garlic and other
- seasonings such as orange. Cut the leaves in julienne and sauté them in olive oil or steam and
- toss them with some olive oil and season with salt and pepper as suggested above for the green
- beans and red chard. Chard is high in calcium, iron and Vitamin A. I always feel that I am eating
- something earthy and healthy when I have chard or other similar cooked greens.
People Who Like This Dish 3
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