Preparation Time : 10 minutes
Cooking Time : 30 minutes
Servings Persons : 2
I will inspire you to save money, smoked weapons and various textures of Moroccan cuisine. This court has been absolutely successful in helping you to overcome the post-traumatic stress of chicken. Among the most uninformed preparations of this North African country, many of them are severely affected and need not be called by their invasions in the seventh century. From cinnamon to coriander, cumin, and pepper, the history of food in Morocco and meat and stews, especially spicy.
For seasoning poultry, meat and seafood, a scent of spices can work wonders. It was certainly the unique power to transform an ingredient as common as the chicken into a restaurant show. In a rich spice mixture for ten minutes to give it a fantastic smell and help to keep it pleasant inland.
This beautiful court is an excellent food. Seasoned chicken is simply fried in the pan, the outside is golden brown and juicy on the inside. To end? Pearl couscous is lightly mixed with roasted red onions, zucchini and roasted cherry tomatoes to round off this lively dinner.
2 garlic cloves, peeled and chopped
1 small red onion, peeled and chopped
¼ cup parsley, split (throw away the stems)
2 tablespoons of mint, chopped (throw away the stems)
1 small zucchini, halved lengthwise, then half-moon-shaped 1 cm thick
Halve ½ cup cherry tomatoes
¾ Provides boneless, skinless chicken thighs that have been rinsed with a paper towel and dried
¼ teaspoon chili
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
½ teaspoon cumin
½ teaspoon smoked paprika
1 cup of Israeli couscous
3 tablespoons olive oil, divided
2 cups of water
Kosher salt freshly ground black pepper
middle pot with lid
Preheat the oven to 425 ° F.
In a shallow bowl mix pepper, pepper, cinnamon, cilantro, cumin, smoked paprika, garlic and half of the parsley. Add the chicken thighs and apply them to cover them completely with the spice mixture. Marinate at room temperature for 10 to 20 minutes.
The pendant is a marinade, a pate platter, a lemon melon, a zucchini and a tomato with 1 chicken soup. Season with salt and black pepper, if desired. The commemorative plaque with the grill will be open in 15 to 20 minutes in four central and regional plaques.
When cooking vegetables, heat 1 tablespoon of olive oil in a medium saucepan over medium to high heat. If the pot is hot and the oil is shining, add 2 cups of water and stir once. Reduce the heat to medium-low, cover the pan and cook until the water is absorbed and the couscous is tender and lasts 15-18 minutes. Remove the pan from the warmth and canopy till able to serve.
Heat 1 tbsp of olive oil in a large saucepan over medium heat. Season the chicken with salt and black pepper. When the pan is hot and the oil is shiny, add the chicken and brown it until it is golden brown outside, well cooked and no longer pink inside. 5-6 minutes per page.
While the chicken is drying, the head and parsley with the couscous and the mixture remain in the casserole. Season with more salt and black pepper if you like.
Cut the chicken into ½ inch thick slices and serve with couscous. Eat happily!