Showing posts with label chicken stock. Show all posts
Showing posts with label chicken stock. Show all posts
Ingredients:

400g ripe tomatoes
550ml chicken stock
200g baby carrots
1 bunch spring onions, cut into 5cm lengths
50g cooked chickpeas
50g raisins
350g boned and skinned chicken thighs, sliced into 1cm wide strips
1/4 tsp coriander seeds
2 tbsp Harissa
30g fresh parsley, roughly chopped
700ml boiling water
300g couscous
4 garlic cloves, peeled

Preparation:

In a large pot combine the tomatoes and chicken stock. Bring the mixture to a boil over high heat then add the carrots, spring onions, chickpeas, raisins, chicken, parsley, garlic and harissa. Return the mixture to the boil, cover and reduce to a simmer and cook for 10 minutes.

Meanwhile, pour the boiling water over the couscous in a large mixing bowl. Cover and set aside for 5 minutes. Fluff the couscous with a fork and spoon into serving bowls. Ladle the stew and broth over the top and serve immediately .

Couscous Stew

Added on 4:56 AM

Ingredients:
  • 1 box/pkt of plain couscous
  • 1 chicken cooked
  • 2ltr of chicken stock
  • 1 can tomato sauce
  • 3 large carrots
  • 1 swede
  • 1 large onion
  • 2 courgettes
  • 2 turnips 
Preparation:
  1. Cut vegetables into large chunks and cook in chicken stock for 15 mins.
  2. Add chicken and tomato sauce and simmer for a further 10 mins.
  3. Cook couscous according to instruction on package.
  4. Serve couscous on plates and cover with the chicken and vegetables.

Algerian couscous

Added on 11:12 PM

Ingredients:
 
2 tbsp. olive oil
¾  C onions, minced
2 tbsp. + 1 tsp. flour
1 qt. chicken stock (store bought low sodium chicken broth is fine)
¾ C blanched almonds, ground
¾  C half-and-half or heavy cream
salt and pepper to taste
package of almond halves
Preparation:
   
1. In saucepan, bring chicken stock to a boil.

2. Heat olive oil and saute onions until translucent.

3. Blend in flour thoroughly.

4. Add boiling chicken stock and stir.

5. Simmer on low heat for 10 minutes.

6. Add almonds and simmer for 90 minutes.

7. Add cream and simmer on low heat for 12 minutes.

8. Add salt and pepper to taste.

9. Garnish with almond halves and serve.

Lloz Shorba (Algerian Almond Soup)

Added on 10:24 PM

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