<\/a><\/p>\nHere is Mikes recipe:<\/p>\n
Mike talking now<\/strong><\/em><\/p>\n I decided to make my version of ‘Spicy Chicken Couscous’<\/p>\n Ingredients<\/p>\n couscous I prepared the couscous by adding 150mls of boiling mushroom stock (well, water from soaking some porchini mushrooms from the night before). This I left to cool for later on.<\/p>\n Having discovered we had no curry paste I had to make my own.<\/p>\n Ingredients<\/p>\n 1 chopped onion These were all put into the food blender and blitzed untill they resembled a rough paste. If I had been orgainised I should have made the paste before the couscous and also made the couscous while the chicken was cooking. Oh well thats the benefit of hindsight.<\/p>\n Method<\/p>\n 1. I softly cooked the chopped onion in a pan (2-3 minutes) The dinner plate was dressed with the rocket and the spicey chicken and couscous served was then added.<\/p>\n The Coronas were used for lubrication during the cooking and are an optional item that can be replaced with a glass or 2 of wine.<\/p>\n Bon apertite Jo.<\/p>\n","protected":false},"excerpt":{"rendered":" Masterchef night has started at our place. This is a Wednesday night thing where we buy a set of ingredients for the other person to cook something with them. There are just few rules. 1. We can buy no more … Continue reading
\n olive oil
\n 1 chopped onion
\n chicken drumsticks
\n sliced almonds
\n curry paste
\n mixed fruit mix
\n 1or 2 Coronas<\/p>\n
\n2 cloves garlic
\nsome oil
\nsqueeze of lemon juice
\n2 tspn ground cumin
\n1 tspn ground turmeric
\n1 tspn freshly ground black pepper<\/p>\n
\n 2. Then added the flesh from the chicken thighs and cooked for about 10 mins until tender and no longer raw.
\n 3. Then the sliced almonds and curry paste were added and cooked for a further minute.
\n 3. This was then removed from the heat and the couscous and mixed fruit stirred in.<\/p>\n