This began life in a recipe book far far away, as a fish dish. But since half the family refuse to eat fish, and make gagging sounds when it's even suggested, I changed it to chicken, because who could resist caramelised onion and cous cous?
700 grams of chicken breast
1 tablespoon olive oil
1 tablespoon of harissa paste
2 red onions
1 more tablespoon of olive oil
60 ml red wine vinegar
2 tsps of brown sugar
1 1/2 cups cous cous
mint
parsley
1 1/2 cups of chicken stock
cranberries
1 tin of chick peas
mix harissa and olive oil, let it marinate for an hour or so.
Make caramelised onion. I did it in the thermomix, because onions make me cry. These onions still made me cry, but I got mopped up while the thermo did the majority of the work, so it's a win for me. I just can't cope with onions, the fumes kill me. Every time. I cut them with my eyes squeezed shut, but it's still not enough to stop the fumes from overwhelming me. I'm pathetic. So slice your onions thin, heat oil in the thermo on varoma for a minute, 2 minutes would be even better, but I only did 1. Add onions and cook on varoma for 15 minutes reverse, speed 1.
Add red wine vinegar, cook for another 2 minutes on varoma same speed etc. At this point I also added brown sugar, just a touch to sweeten the whole thing up, because what is the point of caramelised onions if they're not sweet?
Fry chicken
Chop up herbs.
Pour boiling stock over cous cous and add 1 tsp of extra harissa. Cover for 5 minutes.
Separate with a fork, then toss through cranberries, herbs, chickpeas, and caramelised onionsand a splash of olive oil.
Serve with chicken on top.
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