Saffron Couscous With Skewered Chicken
Flaked simmered couscous served with skewered marinated chicken
Equipment
- Sauce Pan
- Wooden Spatula
- Chopping Board
- Sharp knife
- Glass Mixing Bowl
- Frying Pan
- Kebab Stick
- Grill
Ingredients
For the Couscous;
- 1 Cup Chicken Stock
- 1 Tsp Salt
- ⅓ Saffron
- 1 Cup Couscous
- 1 Tbsp Vegetable Oil
- 2 Cloves of Garlic Sliced
- 1 Medium Carrot Sliced
- ½ Tsp Black Pepper
For the Chicken;
- 2 Chicken Breasts Diced
- 1 Tbsp Paprika
- 1½ Tsp Salt
- 1 Tsp Ground Rosemary
- 1 Tbsp Ground Ginger
- 1 Tbsp Garlic Powder
- 1 Tbsp Vegetable Oil
- 1 Medium White Onion Chopped
Instructions
- Pour chicken stock into a saucepan over medium heat.
- Add salt, saffron, stir and bring to a boil.
- Add the couscous, stir and let simmer for a minute.
- Take off the heat and let absorb the liquid for 7 minutes, covered.
- Flake with a fork and let it cool off.
- Cut the chicken breast into cubes and place in a bowl.
- Add paprika, salt, ground rosemary, ground ginger, garlic powder and stir to coat.
- Then add vegetable oil, stir and let marinate for 10 minutes.
- Heat vegetable in a wok over medium heat, add sliced garlic, stir until lightly browned, then add carrot, ground black pepper and stir-fry for 2 minutes.
- Add the couscous toss to mix evenly and set aside.
- Thread the marinated chicken and onion on the skewers, then set aside.
- Heat vegetable oil in a skillet and pan grill the skewered chicken for 3 minutes on both sides.
- Saffron couscous with grilled chicken is ready.
- Serve with any sauce of your choice.