His offering for me and you? Moroccan Chicken. God bless him. We didn't have any couscous so he used quinoa which he cooked like couscous (quinoa needs 20 minutes, couscous needs 5). OK so it was a tad crunchy but this was a faux pas of supply and demand!
However, he totally gets props for the fact we did not have za'atar on hand and determined Dave actually made his own blend! Gotta love it, and him!
Here's what you'll need for 2:
1 T za'atar spice mix
2 - 6 oz chicken breasts, boneless skinless
1 T oil
4 T butter
1 large onion, cut into wedges
1 cinnamon stick (about 3 to 4 inches)
2 garlic cloves, coarsely chopped
2 T lemon juice
1 C chicken stock
1/2 C pitted prunes, halved
1 1/2 C couscous (You can use quinoa like Dave did, but just cook it right!)
Sprinkle half the spice blend over the chicken.
(That's about 1/2 t per side of each breast)
Heat the oil and 1 T of butter in a large saucepan.
Over medium heat, cook the chicken for
about 3 to 4 minutes/side until browned.
Remove from the pan.
Add the onion and cinnamon stick to the pan.
Cook about 3 minutes, then add garlic.
Return the chicken to the pan.
Add the lemon juice and the rest of the za'atar.
Cover and simmer for 5 minutes.
Add the stock and prunes to the pan.
Bring to the boil then reduce heat to medium-low.
Cook, uncovered for 15 minutes.
Chicken should be cooked & the liquid reduced to a sauce.
Check for salt, add pepper if you like.
Just before plating, stir 1 T of butter into the sauce.
10 minutes before the chicken is ready, make the couscous.
In a saucepan, add 1 1/2 cups of boiling water to coucous.
Cover tightly with lid. Let stand for about 5 minutes.
Stir in the remaining butter and fluff with a fork.
Plate couscous and adorn with chicken!
Here you have Guest Blogger Dave's Moroccan Chicken!
A dish that sings with a sauciness that's filled with the zing of za'atar, earthiness of onions, sweet tender prunes and aromatic cinnamon - all over tender couscous (or quinoa)!
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