Marinated Chicken and Couscous Side Dish

We start with the preparation of couscous, the basic ingredient that will accompany our wonderful dish. For two servings, follow the instructions on the couscous package you have at hand. I opted for steamed couscous, for which I brought double the amount of water to a boil compared to the couscous used. I let it swell for about 4 minutes, and its texture was perfect. This base will add extra flavor and consistency to the final dish.

To marinate the chicken, I cut it into cubes of about 1.5-2 cm. I mixed the meat with all the marinade ingredients in a bowl, making sure each piece is coated. I left the meat in the fridge for about 24 hours, but a 6-hour marinade is also sufficient for the flavors to penetrate. Here you can experiment with various spices and herbs according to your preferences.

Next, we prepare the vegetables. They are washed, peeled, and seeded, then cut into cubes. The onion is sliced into rings and set aside. Heat a little oil in a pan and fry the chicken pieces on both sides until they turn golden, without cooking them completely. It is important to remove them to a plate once they have colored nicely, so they retain their juiciness.

If you used more oil for frying, drain the excess, leaving just enough to sauté the onion. Before adding the onion, wipe the edge of the pan with a napkin to avoid the smell of burnt oil. Sauté the onion until it becomes translucent, then add the reserved chicken along with a little water to cover the meat almost completely. Once it starts to boil, reduce the heat and let it simmer until the meat is cooked and the liquid partially evaporates.

In another pan, add a splash of sesame oil and start sautéing the vegetables in the following order: eggplant and zucchini, followed by bell pepper. Let the vegetables cook, keeping their crunchy texture, especially the bell pepper. Then, integrate the cooked couscous, carefully mixing to combine all the ingredients. One minute before turning off the heat, add the diced tomatoes for an extra touch of freshness.

When the liquid from the chicken has evaporated sufficiently, add 2-3 tablespoons of tomato sauce or tomato puree. If using tomato paste, do not wait for all the liquid to evaporate, as it is needed to dissolve the paste. Let everything simmer for a few minutes, then remove from heat.

This delicious dish is served alongside the previously prepared couscous or with other suitable sides like rice, pasta, mashed potatoes, or boiled potatoes. Enjoy every bite and savor the perfectly blended flavors in this recipe. Bon appétit!

 Ingredients: For marinating a chicken breast - 2-3 tablespoons of Greek yogurt or a 50g jar - a teaspoon of vegeta or dehydrated vegetables - half a teaspoon of marjoram - a teaspoon of dried mint - a pinch of nutmeg - a pinch of allspice - a pinch of salt if the vegeta is not salty. For the chicken sauce - a small onion chopped into rings - oil for frying of your choice - tomato paste or sweet tomato puree. For couscous * - half an eggplant - half a zucchini - a quarter/half red or green bell pepper or both, to taste - a peeled and diced tomato - sesame oil or to taste - salt.

 Tags:  onion chicken meat tomatoes broth pepper oil zucchini eggplant