Tags
chick peas, chicken, chicken curry, CousCous, cumin, curry, dinner, edible violets, ethnic, ethnic cooking, ethnic cuisine, Ethnic Food, Garbanzo beans, recipe
Last night was the first night all year, that Hubster and I both got to come home from school at the same time. He’s working on his final projects for his graduate courses and took a few days off of his extra-curricular jobs (today will be the only other day we have this time). We finally get to enjoy dinner together at a reasonable time… I decided to play around with a new recipe.
Curried Chicken, Cauliflower, Chick Peas with CousCous
Ingredients:
2 c. dry CousCous, 1 Tbs. butter, 2 Tbsp. olive oil, 1 lb. chicken thighs, 1 (16 oz.) bag frozen cauliflower, 1 (15 oz.) can Garbanzo beans, 4 tsp. vegetable bouillon, 1 Tbs. curry powder, 1 Tbs. ground cumin, fresh picked edible violets
Directions:
Cut chicken into chunks. Heat oil in skillet over medium heat. Cook chicken until no longer pink, do not drain juices. Add cauliflower, Garbanzo beans, 1/2 the bouillon, curry, cumin and water. Bring to a boil. Cover and simmer for 10 minutes or so. Bring 2 c. water, butter and remaining bouillon to a boil. Remove from heat, stir in CousCous and cover. Let stand 5 minutes then fluff with a fork.
To Serve:
Place 1 c. cooked CousCous on plate, spoon curry mixture on top. Garnish with fresh violets.
Curry is one of my favorite spices to use.
What is your favorite spice to cook with?
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