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Chicken Stew with Couscous

11/18/2016

Ingredients needed:
One pound chicken breast
1/2 pkg. Israeli Couscous (4 oz, e.g. Trader Joe's)
2-3 mid-size tomatoes
2 stalks green celery
One medium yellow onion
3 small red peppers
olive oil
green onions (optional)
fresh basil
Salt, pepper, chicken bouillon (1 cube or 1 tsp powder)

*2 qt. pot, and a Ninja Master Prep for easy chopping (optional)

Preparation:
Place the chicken breast in bite-size chunks into the 2 qt/liter pot and sauté with a little pre-heated olive oil, then add chopped onion, celery, green onion, tomatoes, red peppers, salt and pepper and stir gently while frying. Add about a quart/liter of water and bring to a boil. Let simmer for 30 minutes, then stir in the Israeli Couscous. Add chicken bouillon and basil leaves to taste.

Let simmer for another 20 min. Check occasionally and stir gently to avoid burning. Consistency should be that of a creamy soup due to the way the Israeli Couscous cooks, add more water if needed. When couscous pearls are soft your stew is ready to be served. Mazeltov!

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Chicken el diabolo

11/1/2016

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Ingredients needed:
Two large chicken legs
4 small red potatoes
3 carrots (red, yellow, orange)
2 leeks
3 small red peppers
Olive oil
Salt, pepper, paprika or tandoori spice mix

Deep pan (10 inches) with lid

Preparation:
Rub the chicken legs with salt, pepper and paprika/tandoori powder and place into pan. Sauté slowly for 20 minutes in a little olive oil while turning the legs every few minutes. Quarter the potatoes and place them into the pan next to the chicken. Chop leeks and carrots into slices 5–8mm thick and add to pan after 10 minutes, stir everything gently while frying. Add the red peppers after cutting them into bite-size chunks.

Cover pan with its lid and continue on lower heat for another 15 min. Check occasionally and stir gently to avoid burning. Serve hot -- Aye caramba!

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Chicken Stew with Couscous

Chicken el diabolo

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Chicken Stew with Couscous

Chicken el diabolo

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