This meal is made out of defiance, chicken, cumin, stubbornness and couscous. All in one pot!
It was my night to cook and I was resisting, because well, I wanted to make cookies. As I begrudgedly (is that even a word?) stood in the kitchen and eyed off my stove I declared ‘If I’m cooking I’m only using one pot!’
So there. That’ll teach the, er, cat.
And then something magical happened. I remembered about my friend couscous. And chicken. And garam masala and stock. And vegetables!
Couscous is awesome. You cook up all the chicken, spices, vegies and what not, put a whole lot of stock and tinned tomatoes in and just add uncooked couscous. Cover the pot with a lid, let the magic happen, and ta da! Dinner!
It turns out this is already a dish. But I swear I invented it too. Then googled it, and refined it. Now it’s here for you!
Topped with coriander (cilantro), natural yogurt and served with wine – it’s just perfect.
And, it only uses one pot.
Preperation time: 15 minutes
Cooking time: about 40 minutes
1 ½ teaspoons garam masala
½ teaspoon each ground cumin, ground coriander (cilantro) and chilli powder
½ red onion, halved and cut into thin wedges
1 skinless chicken breasts , cut into bite-sized chunks
1 small eggplant (aubergine), or half a large one, cubed
1 capsicum, sliced (any colour, or I tend to use half-half of a green and a red)
½ cup stock (from a stock cube)
Handful of mushrooms, sliced
Handful of green beans, cut to bite size pieces
1 x 400g cans tomatoes
Zest and juice 1 lemon
½ cup couscous (about 100 grams)
small bunch coriander (cilantro), roughly chopped
- Place the cubed eggplant on a plate and salt lightly, then place another plate on top. This allows the eggplant to sweat a little and takes the bitterness away.
- Heat a large non-stick casserole dish or pan on the stove. Add the garam masala, spices and onions to the pan with a dash of oil, stir and cook gently for 10 mins until soft.
- Add chicken and brown for 5-10 mins.
- Add eggplant and capsicum, and ½ cup of stock. Simmer for 10 mins until liquid is gone and eggplant is nearly cooked.
- Tip canned tomatoes into the pan with 1/4 can of water, mushrooms and beans, simmer until heated through.
- Add the lemon zest and juice, couscous and seasoning, stir until combined .
- Cover and turn off the heat. Let stand for 10 minutes, stir through coriander and serve.
Healthy? About 410 calories a serve. They’re big serves too, you may just end up having it for lunch the next day.
Gluten free? No. Couscous is a wheat product
Storage: Can freeze, but not the best. Keeps one day in fridge, reheat well.
Modified from Good Food.