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Cooks with Originality

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[Mar. 23rd, 2006|09:53 pm]
Cooks with Originality


Tonight's last-minute-throw-together meal that turned out surprisingly good, inspired by my thwarted plans to cook Mediterranean last night and by the bag of fresh baby spinach in my fridge - "Mediterranean" Chicken & Spinach w/Mixed Veggie Cous Cous

Note: This made enough for me to have a rather large dinner with a bit leftover - if you upped the amounts a bit you'd probably be able to make a decent dinner-for-two. Also, the measurements are in no way rigid - I was just throwing stuff in a pan, so I'm guessing on a lot of it. Feel free to adjust to your taste.

Marinade for chicken - 1-2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp each garlic powder, onion powder & thyme, fresh ground black pepper and salt
1 large-ish boneless chicken breast, cut into smallish cubes
2-3 cups fresh spinach or baby spinach (it may sound like a lot, but remember, spinach cooks down a LOT)
1 tbsp olive oil
1 tbsp lemon juice
salt & pepper

Cous Cous:
(Proportions of cous cous to water may differ depending on the brand you use)
1tbsp butter
1/4 cup onion, finely chopped
2-3 cloves garlic, finely chopped
1 medium-sized carrot, diced
5-6 stalks asparagus, diced
1/2 cup chopped tomatoes (I use canned because I enjoy the flavor, but of course you can use fresh if you prefer)
1 1/2 cups chicken stock
1 cup cous cous
1-2 tbsp lemon juice (depending on how much bitterness you want)

Additional, if desired - crumbled feta cheese, extra lemon juice or lemon wedges

For Chicken & Spinach - Mix marinade and toss with cubed chicken, let stand for at least 30mins - 1hour (will of course be better if chicken marinates during the day or overnight). Heat olive oil in large skillet, then add chicken with marinade and cook until no longer pink. Add fresh spinach and cook until wilted and chicken begins to brown slightly, stirring regularly to cook evenly and distribute liquids from marinade. Add extra lemon juice and salt & pepper near end of cooking - all together, should take 5-10 minutes to cook. Fast and easy, huh?

For cous cous - Melt butter in medium saucepan and add onion and garlic. Cook until just beginning to carmelize, then add asparagus, carrots and tomatoes. Heat through, stirring occasionally, for 2-3 minutes. Add chicken stock and bring to a rolling boil. When veggies are tender, remove pan from heat and add cous cous. Stir to combine, then cover pan and let stand until liquid is absorbed.

Serve chicken & spinach over a bed of the couscous, spooning extra liquid from pan over top. For a little added tang and flavor, add a squeeze or two of extra lemon juice and some crumbled feta. Makes for a fast, easy, delicious, and surprisingly light meal that, as far as I'm concerned, is practically guilt-free aside from the small amount of butter I used and the carbs in the cous cous.

This would probably also be good topped with a spoonful of the hummus sauce that Justin and I came up with - basically equal parts hummus and plain yogurt with some lemon juice, a dash of thyme, and maybe a little salt and pepper. Just stir it all together :)

Recipe x-posted to original_cooks and my own journal

Editted for extremely silly typo in cous cous ingredients - thats 2-3 cloves of garlic, not 203!!! :-p