Mediterranean chicken stew with couscous
Fresh Start by domestic goddess Martha Stewart is packed with recipes for a healthy lifestyle. Not always something that makes our hearts beat faster, but Martha is the best and her healthy recipes are incredibly delicious. Proof: this Mediterranean chicken stew with couscous.
Martha: ‘This stew contains all the good things Mediterranean cuisine has to offer: olive oil, leafy greens, tomatoes (canned in this case, with more lycopene than raw tomatoes), garlic and chicken. Whole-wheat couscous contains more fiber and antioxidants than regular varieties; you can also use another whole grain, such as farro.’
How to make it
Heat the olive oil in a large, heavy-bottomed pan over medium-high to high heat. Season the chicken breast fillets with sea salt and black pepper. Fry the chicken in batches for 5 minutes, browning it all over. Stir occasionally, then transfer to a plate.
Add the onion, garlic and oregano and season with salt and pepper. Fry, stirring, for 2–4 minutes, until the onion starts to color. Add the tomatoes (break them up with the back of a spoon) and cook for 8–10 minutes, until thickened.
Meanwhile, bring the water to a boil in a medium-sized saucepan with a pinch of salt. Stir in the couscous, cover the pan and remove it from the heat. Leave to stand for 5 minutes and fluff with a fork. Cover and keep warm.
Add the chicken, along with any cooking juices if desired, and bring the mixture almost to a boil; cover and cook the chicken for another 2–4 minutes. Add as much romaine lettuce or endive as will fit in the pan. Stir until wilted, adding more if necessary. Cook the lettuce or endive for 2–4 minutes. Serve over the couscous.
Title: Fresh Start
Author: Martha Stewart
Publisher: Kosmos Uitgevers
Price: €20,-
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