Couscous with Chicken Liver and Heart Stew and Mushrooms

Name: Quinoa with Chorizo and Zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 1 serving
Cuisine: international
Ingredients: 180 g quinoa; 375 ml water; a pinch of salt; 30 g unsalted butter; 1/2 teaspoon coarse sea salt or pink salt; 3 green onions finely chopped; 1/2 red bell pepper finely chopped; 1 zucchini cut into small pieces; 50 g fresh or cured non; smoked chorizo cut into small pieces (not dry); 3 small cloves of garlic finely grated; 1 tablespoon rice vinegar; 1 tablespoon organic soy sauce; 4; 5 drops of Tabasco or a small pinch of cayenne pepper; freshly ground black pepper; 2 organic eggs at room temperature; 1 tablespoon extra virgin olive oil; Maldon or kosher salt.

Ingredients: -5 onions -350g liver and hearts -180g canned mushrooms -500ml water -oil for frying -2 teaspoons of sweet paprika -salt -pepper -200g couscous -butter, the size of a walnut

I learned from my aunt an essential technique to improve the flavor and digestibility of onions, especially in cooked dishes like stews. The first step is to blanch the onion to reduce its sharpness and avoid gastric discomfort that it can cause in some individuals. So, I started by boiling water in a large pot. While the water was reaching a boiling point, I peeled the onion, washed it well, and diced it into small cubes, preparing it for the next stage.

When the water started to boil, I added the diced onion to the pot and let it boil for 2-3 minutes, enough to diminish its sharpness. After this interval, I drained the onion to remove the excess water. At this point, the stove fire remains on so I can continue my recipe without interruptions.

In a deep frying pan, I added a few tablespoons of oil. As soon as the oil started to sizzle, I added the blanched onion and let it sauté gently until it turned golden. After a few minutes, it was time to add the canned mushrooms, livers, and hearts to the pan. I let them sauté together for 2-3 minutes, occasionally stirring to combine the flavors. Then, I added salt, pepper, and a teaspoon of sweet paprika, letting everything fry for another minute for the spice to release its aroma.

After finishing sautéing the ingredients, I extinguished the fire with 300 ml of water, allowing the stew to simmer on low heat. I let it simmer until the water significantly reduced and the flavors concentrated, creating a delicious dish. Meanwhile, I prepared the couscous. I brought 200 ml of water to a boil in another container, previously adding 200 g of couscous and a pinch of salt, as well as a few flakes of butter for extra flavor.

Once the water boiled, I poured it over the couscous, mixed well, and let it rest so that the grains could absorb all the moisture and become fluffy. After a few minutes, the couscous was perfectly puffed and cooled.

When the stew was ready, with the flavors well infused, I served it alongside the couscous, creating a perfect contrast between the fluffy texture of the couscous and the richness of the meat and vegetable sauce. I enjoyed this dish with great appetite, knowing that each bite was the result of a well-thought-out recipe. Enjoy your meal!

Tags: onion unt oil mushrooms nut stew gluten-free recipes fructose-free recipes

Category: Diverse
Author: Evelina G.