Cook & Blip Event!

Following yesterday's blip...

Cook & Blip Event!

For those of you who just see this and interested to join me, we are going to make Moroccan Chicken Couscous and blip the picture of this during the week of Saturday, Jan 30 to Friday, Feb 5. I love to cook & bake and photograph (of course!), so I just want to share this with everyone here!

I choose this recipe because I never make morrocan food before myself and I think this recipe is easy and simple enough for everyone to try. I hope the recipe is good and you all like it! Here is the recipe! (the recipe is also posted in the forums)

Moroccan Chicken Couscous
(from Great Food Fast)

serves 4
8 bone-in, skinless chicken thighs
3 carrots, cut into 1 1/2-inch chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomato, drained
1 (15.5 oz) chickpeas, drained and rinsed
1 3/4 cup reduced-sodium chicken broth
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp chili powder
coarse salt and fresh ground pepper
2 zucchini halved, crosswise and quartered lengthwise
couscou (recipe below)

Note: Other vegetables such as eggplant or bell peppers can be replace the zucchini. You can also serve with rice instead of couscous.

1. In a dutch oven ( or a large pot with a tight-fitting lid), combine the chicken, carrots, onion, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 tsp salt, and 1/8 tsp pepper. Break up the tomatoes with a spoon.

2. Bring to simmer over medium heat. Cover and cook for 15 minutes. Add the zucchini and cook until the chicken is cooked through, yet still tender about 15 mintues more.

3. Divide the couscous evenly among 4 bowls. Spoon the chicken, vegetables, and broth on top. Serve immediately.

Couscous Recipe
serves 4

2 cups couscous
salt & ground pepper
2 tbsp olive oil
2 1/2 cup boiling water

1. Combine the couscous, 1/2 tsp salt and 1/8 tsp pepper in a large bowl. Add olive oil and stir with a fork to coat evenly.
2. Stir 1/3 of the boiling water into the couscous. Cover the remaining water to keep it hot.
3. Press the couscous gently with the back of the fork. Cover with plastic wrap and let stand for 3 minutes. Repeat with the remaining water in two additions.
4. Break up any clumps with a fork.

Enjoy!