Hello Everyone. I am still in field digging so today to look after you, you have Charlene from No Love Sincerer. I hope you enjoy the post and I will see you soon. Happy Cooking! Jo
Roast Mediterranean vegetables, garlic chicken and cous cous
Usually most of my recipes are taken from books, but every so often I come up with something all by myself. When Jo asked me to do a guest post on her blog on the theme of ‘simple home cooking’, it took me a while to come up with something to write about, but then I remembered about the Mediterranean vegetable-chicken-cous cous thing I make on occasion, which I will hereby refer to as ‘roast Mediterranean vegetables, garlic chicken and cous cous’.
I don’t often post original recipes in my own blog, mostly because I don’t have that many original ones to share, but also because I’m a bit shy about doing so, as I’m not a very advanced cook. But I know that Jo posts a lot of recipes in her blog, so in keeping with that I thought I’d share this recipe of mine.
- 1 tbsp olive oil
- 1 red pepper, chopped
- 1 red onion, chopped
- 1 medium courgette, sliced
- 1 tsp chopped fresh basil, finely chopped (dry will do if fresh not available)
- 2 cloves garlic, finely chopped
- 2 free-range chicken breasts, preferably with skin on
- 150g dried cous cous
- 250ml hot chicken stock
- Knob of butter
- 1 tsp mixed dried herbs
- Salt and pepper
- Fresh lemon wedges to serve, and a small amount of lemon juice
- Pre-heat the oven to 190C. Place the pepper, onion and courgette in a baking tray and drizzle with about half the olive oil, sprinkle with the fresh basil and season with pepper and a little salt if you like. Roast in the oven for 20-30 minutes until the vegetables are soft and starting to brown.
- While the vegetables are cooking, rub the garlic onto the chicken and season well. I usually fry the chicken in the rest of the olive oil, but you could always grill or roast it depending on your preference. They usually take about 15-20 minutes in a frying pan to cook through, depending on how big the chicken breasts are and how paranoid you are about serving undercooked chicken (I tend to overcook mine!). They are done when all the juices are clear, no pink colour remains inside (I always check by cutting into the thickest part) and they are golden brown on the outside. You can always slice the chicken breasts into smaller pieces before frying to reduce cooking time.
- Follow the instructions on your cous cous packet, but use boiling hot chicken stock instead of just water. I tend to use 150g cous cous and about 250ml chicken stock for 2 of us. Once the cous cous has absorbed all the liquid, but is still hot, add a knob of butter, the dried mixed herbs, a little lemon juice and stir well. Season to taste.
- Serve with lemon wedges if desired.
Of course, there are lots of variations you could make to this recipe in terms of which vegetables you use and how you cook them. In the past I’ve sometimes fried the vegetables rather than oven-roasting, but oven-roasting tends to make them taste sweeter.
I hope you enjoy my recipe – it has fast become a favourite in my house!