A Recipe From My Cookbook In The Making
So it has been a while since I have posted a recipe. I have been working on my first cookbook this past month, working long hours, planing my trips around the philippines for the month of May with my wife and brother in-law.
I will be trying to post my food journey around the philippines when we are out there along with the plane food “experience”. The only draw back is that I don’t have internet connection in my house over there. So constant trips to the SM Shopping centre will be needed.
So the recipe that I have for you is a very satisfiying meal that requires hardly any work to prepare. Quick and easy to cook with a very simple sauce.
Garlic and herb chicken, vegetable couscous, red pepper sauce
Butterfly the chicken breasts. Butterflying is a technique used to make a thick piece of meat thinner, which makes it quicker to cook.
Place the chicken breast on your board and hold a long sharp knife to the side of the chicken . With your other hand place it flat on top of the breast to keep the chicken from moving. Slice through the centre of the chicken being careful not to going through all the way to the other end.
What you will need:
2 chicken breasts
1 red pepper (finely diced)
1/2 a courgette (finely diced)
4 garlic cloves
1/2 an onion (finely diced)
2 sprigs of thyme
1 sprig of rosemary
400ml boiling water
1/2 chicken stock cube (optional)
2tbsp veg/olive oil
Start off by placing the couscous and the chopped courgette, half of the red pepper in to a heat proof bowl along with 1 finly chopped garlic clove. Season and leave to one side.
Warm up a frying pan with a little oil and place the chicken with the herbs in to the pan and cook for 4-6 minutes on a medium heat.
To make the sauce fry the rest of the pepper with the chopped onion and 1 garlic clove in a small pan until soft. Add in 220ml of boiling water and leave to simmer.
In the mean time turn over the chicken and add in the remainder of the garlic crushing them befor putting into the pan and then add in the butter. Leave to cook for another 3-5 minutes allowing the garlic to infuse with the chicken.
Next desolve the stock cube in 180ml of boiling water and then pour over the couscous. Cover with a plate or with clingfilm and leave for 5-8 minutes until all of the liquid has been absorbed.
To finish the sauce take off heat add in the philidelphia, blend the sauce with a hand blender until smooth. Season to taste.
By this time the chicken should be cooked, turn of the heat and allow the chicken to rest in the pan.
While the chicken is resting in the pan check on the couscous, all the liquid should be absorbed. Fluff up the couscous with a fork, taste and correct seasoning if needed.
Drain off the chicken on a towel to get rid of any excess oil and butter. Serve on top of the couscous and pour over the red pepper sauce.
I hope you will enjoy this recipe. Give it a try and report back.
- Masterclass-spiced chicken with couscous salad (thepinkbibleblog.wordpress.com)
- Cookbook Week: Jennifer Perillo’s Homemade with Love (thismamacooks.com)