Pearl Cous Cous and Quinoa Chicken

This recipe is one of those ones that just happen. With no car and three days of rain in a row I was not going anywhere to get anything (besides Punky from School!). I used the vegetables I had on hand with a couple of things from the garden,  the pantry and fridge and took them over to the stove. With the cold wintery weather I boosted the garlic in this recipe in a bid for added protection against the cold germs that are circulating at school right now.

This is the result, a keeper. The flavors worked well together, it was a satisfying meal that I will make again. 

Healthy Chicken Dinner

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

A healthy meal made with what was in the fridge and cupboard. Baked vegetables, pearl cous cous and quinoa with hoisin sauce and lots of garlic

Author: Kyrstie Barcak - A Fresh Legacy

Recipe type: Main

Serves: 2-3

Ingredients

Baked Vegetables

• 1 capsicum - cut into 6 pieces
• 1 zucchini (courgette) - peeled and cut into 8 pieces
• 1 punnet cherry tomatoes
• drizzle of oil

Sauce

• 1 tablespoon oil
• 4 cloves garlic
• 4 grinds fresh pepper
• pinch salt
• 1 tablespoon Hoisin Sauce
• ¼ cup Shaoxing Cooking Wine

Chicken

• ½ tablespoon oil
• 200-300 grams of chicken - sliced

Grains

• 1 cup pearl cous cous
• ¼ cup of quinoa

To Serve

• handful of kale leaves - stem removes and leaves chopped
• drizzle of oil
• handful of fresh parsley leaves

Instructions

1. Warm oven to 170 degrees

Vegetables

1. In an oven dish bake the capsicum, zucchini, cherry tomatoes with a drizzle of oil for approximately 20 minutes
2. Turn off the oven and leave the vegetables in the oven to stay warm

Make Sauce

1. Add the oil into a pan to warm then add the garlic and grinds of pepper
2. Add the Shaoxing Wine and bring to a simmer, simmer until reduced by half
3. Add the Hoisin Sauce and stir
4. Remove from heat and set aside
5. Set a saucepan of water to boil for cooking the cous cous and quinoa

Chicken

1. To the pan used for the sauce add the ½ tablespoon of oil and return 2 teaspoons of the sauce
2. Add the sliced chicken and cook on a medium high heat until cooked
3. Remove from heat and set aside covered to stay warm

Grains

1. Add the cous cous and quinoa to boiling water to cook for 8-10 minutes.
2. While it is cooking add the kale to a pan with a drizzle of oil and cook for a few minutes until it wilts
3. Remove from the heat and drain

To Serve

1. Add some cous cous and quinoa to each plate and top with the baked vegetables, kale and chicken
2. Drizzle with the sauce and top with the fresh parsley leaves

Notes

Use what ever vegetables you have available
Shaoxing Wine can be purchased from Asian grocers.

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Have you stumbled across a favorite meal from throwing together things that you have on hand? Tell me about it in the comments below.