Yet another quick and easy chicken skillet dinner. Done in about 30 minutes!

No long story here, just that I threw this together with what I had on hand. Everyone who reads here knows I’m one of the queens of EASY one-pan skillet dinners.  Here’s another of them

You can use any veggie combo you want that you think will go well with the chicken.

If you don’t have couscous on hand, use a pasta such as orzo.  The proportions of water to orzo is the same as couscous.

I use concentrated liquid stock because it tastes fantastic, but you can sub 2 chicken stock cubes for it in this.

No fancy pic here, since this post is a bonus and I really didn’t expect I’d ever put this up.  Just taken with my iPad out on my porch–not professional quality.  Just the meal is!

Enjoy!

Chicken & Veggies with CousCous Quick Skillet Dinner

• 1 large boneless skinless chicken breast, sliced
• 1 cup baby carrots
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 2 tbs olive oil
• 2 pkgs liquid concentrated chicken stock (like Swanson Flavor Boost)
• 2 cups water
• 1 cup pearl (Israeli) couscous

Heat the olive oil over medium-high heat.  


Add chicken and brown on all sides.  Add the carrots, mushrooms & garlic. Saute for about 3 minutes.


Add the liquid stock & water.  Bring to boil.  Reduce heat, cover and simmer for about 20 minutes, or until carrots are almost tender.


Turn the heat to high and bring liquid to a boil.  Add the couscous, stir.  Reduce heat.  Cover and simmer for about 10 minutes, or until liquid is absorbed and couscous is tender.


Serves 2

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The post Chicken & Veggies with Couscous Quick Skillet Dinner (BONUS) appeared first on The Midnight Baker.

These Middle-Eastern inspired kabobs combine warm spiciness with cool and crisp veggies.  Served over a delicious herb flavored toasted couscous.

I was looking to do chicken with a different flavor than the usual Asian, Italian, etc., influence.  

Middle Eastern fare has always intrigued me.  I’ve never eaten much of what the region has to offer, particularly because I associated many of the spices they use for savory cooking with sweets and baked goods.  At first these seasonings didn’t appeal to me.  I’d think, “Cinnamon with beef???”  

Warm spicy chicken, cool crisp veggies

But I decided to at least try something completely different–and I am so happy that I did!!  All these years I was missing out on fantastic flavors! (Kicking myself repeatedly here)

I found a nice recipe for the Moroccan spice blend on Epicurious, which I changed slightly–mainly a little less black pepper.  I was a bit reluctant about the cumin since I’m not a lover, but decided to use what they suggested. Each of these individual components blends into something new and different.  No one spice dominates; it’s a perfect blend.

And what better thing to pair something Middle Eastern with than couscous?  I’m partial to the pearl or Israeli couscous. It’s larger and has a chew factor which I like.

Grilled to perfection

For the veggies and the chicken, the recipe below is the amounts I used.  I got 6 skewers from this.  But these amounts are not carved in stone so use more if you want–use different veggies if you want.  It’ll still taste fantastic and you’ll get that coolness from the veggies and the beautiful warmth from the chicken.  Such a perfect combo.

For the couscous, I used thyme and I used fresh.  I used 1 sprig about 4-inches long.  Again here, use any herb you like. It will only be delicately flavored with the amount you use; it won’t be overpowering.

Moroccan Chicken Kabobs with Toasted Herbed Israeli Couscous

• 1 lb boneless skinless chicken breasts
• 2 fresh zucchini (about 10-inches long)
• 6 small campari tomatoes
• 2 large onions
• 6 (approximate) bamboo skewers
• 2 tbs olive oil
• salt & pepper
• 
  
• Toasted Herbed Israeli Couscous:
• 1 cup Israeli (pearl) couscous
• 2 cups chicken stock
• 2 tbs unsalted butter
• 1/2 tsp thyme -OR- herb of your choice
• 1/2 tsp salt
• 1/4 tsp pepper
• Moroccan Spice Mix:
• 1 tsp salt
• 1 tsp cumin
• 1 tsp ginger
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp allspice
• 1/4 tsp cloves

Mix together all Moroccan Spice Mix ingredients.


Rinse chicken and pat dry with paper towels.  Rub spice mix onto chicken breasts, rubbing in well.  FYI, you don’t have to use the entire amount of the spice mix–I used 1/2.


Place chicken in a zipper freezer bag and refrigerate overnight.


To prepare couscous: Heat a heavy (preferably NOT non-stick) skillet over medium-high heat.  Add the butter.  When butter sizzles and just begins to turn brown (your nose will tell you when this happens) add the couscous. Stir occasionally until couscous is a nice golden brown–watch that it doesn’t burn.  Add the chicken stock & the thyme.  Reduce heat and simmer until all the liquid is absorbed; about 10 minutes. Remove from heat and cover to keep warm while making kabobs.


To prepare kabobs: Soak bamboo skewers for at least 30 minutes in warm water (this prevents them from burning).


Preheat grill to high heat.


Cut chicken into 2-inch cubes.  Cut zucchini into 1-inch slices. Peel onion, but leave root end on.  Cut the onions into 6 sections each.  Leave tomatoes whole.


Skewer, alternating meat with vegetables.  Drizzle with olive oil and sprinkle with salt & pepper to taste.


Oil grill by wadding up a couple of paper towels and soaking with oil. Rub the oil-soaked towel across grill grate.


Place kabobs on grill.  Grill each side for 7-10 minutes. Instructions for placing skewers on grill and preventing the exposed skewer from burning may be found on my Asian Balsamic Kabobs post.


Plate couscous and top with kabobs.


Serves 3-6 depending on appetite.

Moroccan Chicken Kabobs with Toasted Herbed Israeli Couscous

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The post Moroccan Chicken Kabobs with Toasted Herbed Israeli Couscous appeared first on The Midnight Baker.

Gourmet in 30 minutes!  Easy chicken and couscous meal that cooks in one pan!

First of all, I like something that tastes good, but even more, I LOVE it if something that tastes good can be made in less than 30 minutes and in one pan! 

This dish fills the bill on all counts.  Chicken is my favorite thing to eat and frankly, I have a freezer full of boneless skinless breast since I buy it in bulk when it’s on sale.

30 minutes, one pan, delicious meal

I also love couscous and especially the large pearl, aka “Israeli” couscous.  This love affair started last autumn after I had it whilst staying at the Paws Up Resort near Missoula, MT.  It was an appetizer dish.

Here, I used some of that concentrated stock put out by Knorr.  I find this tastes way better than those rock-hard cubes of bouillon that contain nothing natural.  I’m also a fan of the Swanson Flavor Boost.  Both taste different, and I suggest you try both!  They each add excellent flavor without the work of making your own.

This dish would probably work well with quinoa substituted for the couscous, and would probably take the same amount of time.  Farro and barley would be great substitutes as well.

Chicken with Herbed CousCous

• 1 large boneless, skinless chicken breast, cut in cubes
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 3 sprigs of fresh thyme, bruised -OR- 1/4 tsp dehydrated
• 1 small sage leaf, bruised -OR- a pinch of dehydrated
• 1 sun-dried tomato, sliced julienne
• 1/4 cup dry white wine
• 1 cup water*
• 1 tub Knorr concentrated chicken stock*
• 1 cup large pearl (Israeli) couscous
• 1 tbs butter
• 1 tbs olive oil
• salt & pepper to taste

*1 cup of good quality chicken stock may be substituted.  Omit the water if using regular stock.


Heat a large skillet over medium-high heat.  Add butter and olive oil, allowing butter to melt.


Add the cubed chicken and brown well on all sides.  Add the mushrooms, garlic, sage, thyme and the wine and saute for about 3 minutes.  Cover, reduce heat and simmer for 10 minutes.


Remove cover and add concentrated stock and water.  Bring to boil, stirring to dissolve the concentrated stock.  Add the couscous and the sun-dried tomato; bring to boil.  Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed by the couscous. Add any salt and pepper at this point.  I didn’t have to since the stock was seasoned enough for me.


Discard thyme sprigs if you used fresh.


Serves 2

Chicken with Herbed CousCous

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The post Chicken with Herbed CousCous appeared first on The Midnight Baker.

Assorted gourmet mushrooms are the secret to this taste treat–and of course, butter.

I had this delicious dish out at the Paw’s Up resort last month when I went to cover a chef’s event that was held there.

This was served at the Saturday night “happy hour” before dinner.  It used the wild mushrooms we’d gathered early that day on a foraging tour.  I tried to duplicate it because it was so wonderful, I kept going back for seconds!

Mine came out like a risotto and it’s very good, but what I had out there was not quite like that.  I think I discovered what they did, so the ingredients are the same, just the method it goes together is different and I included it at the bottom of this recipe. Butter and wild mushrooms were the major flavor in that dish, so use butter liberally!!!

Toasted Israeli Couscous with Mushrooms

• 2 cups Israeli (Pearl) couscous (mine was Bob’s Red Mill)
• 2 cups sliced assorted gourmet mushrooms*
• 2 1/2 cups water
• 1/4 cup butter, divided
• 2 tbs minced onion
• 1 stock cube (chicken or vegetable)
• 1 tbs olive oil
• 1/4 cup chopped fresh chives
• pinch of thyme
• salt & pepper to taste

In a large, heavy skillet or saute pan, heat olive oil over medium-high heat until oil shimmers.


Add onion and saute for about 1 minute.  Add 2 tbs of butter. When butter melts, add the mushrooms and saute until they begin to brown.


Add 2 more tablespoons of the butter; melt.  Add the couscous and stir until couscous is toasted, about 3-5 minutes.


Add the stock cube and 1 cup of water.  Stir until water is almost absorbed.  Repeat with second cup of water.  Add salt and pepper to taste at this point.


Add the pinch of thyme and the remaining 1/2 cup of water. Add the remaining butter when water is almost absorbed.


Serve topped with chopped fresh chives.


About 4 servings.


*I used a combination of baby bellas, shittake and crimini mushrooms.


To make vegan–substitute vegan butter or all olive oil for the butter and use vegetable stock.


Alternative method (less like a risotto this way):
Toast couscous in a little butter then cook per package directions.  Saute mushrooms in butter until tender. Add cooked couscous and additional butter.  Heat through and serve.  Herbs may be added during the couscous initial cooking phase.

Toasted Israeli Couscous with Mushrooms

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