Saturday, August 18, 2012

Cardamom Chicken with Chickpea and Orange Couscous

Cardamom is one of my favourite spices. This simple recipe comes together in well under 30 minutes and has plenty of flavour. The couscous would also work very nicely with other proteins.

One year ago: Blueberry Streusel Bars with Lemon Cream Filling
Two years ago: Broccoli and Gorgonzola Pie

Cardamom Chicken with Chickpea and Orange Couscous (from Radically Simple)

6 tbsp olive oil, divided
1 tbsp ground cardamom
2 garlic cloves, divided and minced
4 boneless skinless chicken breasts
1 1/2 cups couscous
3/4 cup cooked chickpeas
1/4 cup golden raisins
1 scallion, finely chopped
grated zest and juice of 1 orange
2 tsp ground cumin
8 ounces Greek yogurt

1. Combine 2 tbsp oil, cardamom and 1 minced garlic clove in a small cup. Rub into chicken.
2. Cook chicken either on a stovetop grill pan or broil for 4 minutes on each side or until cooked through.
3. Meanwhile, bring 1 3/4 cups salted water to a boil in a large saucepan. Stir in couscous, chickpeas, raisins, and scallions. Cover, remove from heat, and steam for 5 minutes.
4. Stir into couscous orange zest, orange juice, 1 tsp cumin, 1 tbsp oil, and salt. Cover.
5. In small bowl, stir together yogurt, remaining garlic, 3 tbsp oil, 1 tsp cumin, 1 tbsp water, and salt.
6. Serve chicken on couscous topped with yogurt.

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