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Thursday, September 19, 2013

Couscous with mushroom and Chicken baked with lemon, thyme and garlic


Couscous with mushroom

  1. Slice mushrooms, dice onions, fry them in olive oil on a non-stick. Add minced green chilies if you like.
  2. Add Chicken broth and salt to taste; bring to boil and stir in the couscous. Cook for 5 min till the grains turn fluffy. 

Chicken baked with lemon, thyme and garlic




  1. Clean boneless, skinless chicken thighs, pat dry. Make shallow cuts on the meat.  Sprinkle salt and pepper. Fry both sides in a pan with olive oil. Add a few cloves of crushed garlic, should be enough for each piece of chicken.
  2. On an Aluminium foil, add the chicken and garlic  pieces. Add slices of lemon (prefeeably organic) and fresh twigs of  thymes.  Add the juice of  a slice of lemon. You may also add a bit of butter. Wrap the foil around the chicken.
  3.  Bake in pre-heated oven for 30-40 mins at 350 F. Serve with the couscous. You can fish out the garlic and decorate the couscous with it.
You may also set up the whole thing in a couscoussier or steamer- the couscous on the top camber, and your preferred meat and vegetables in the bottom chamber. The meat will cook below and impart a flavor to the grain above them.

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