Mustard and Garlic pan roasted Chicken on a bed of Lemon and Coriander couscous: Dinner made in jiffy!
I had so much food over the
last five days of Durga Puja (Bengali festival) that today I am craving for
some light and easy to make food. Therefore, I decided to make some couscous and
pan roasted chicken. You can make it vegetarian by replacing chicken with
Paneer, tofu, beans, mushroom (yummy) or any other vegetable you like!
To
make dinner for two, you will need:
4-
Pieces of chicken (depending on your need)
2-
Pod of garlic grated
1-
Teaspoon of mastered paste (I have used English mustard)
3-tablespoon
finely cut coriander leaves
3-tablesppon
lemon juice
50/70gm
couscous (or more depending on your need)
Salt
to taste
1
tablespoon of oil
Method:
1.
Rub
the chicken with mustard and garlic and sprinkle salt
2.
Heat
a pan and rub oil
3.
Roast
the chicken on slow heat over the pan
4.
If
sticks at the bottom sprinkle water
5.
Take
couscous in a bowl
6.
Add
the coriander and lemon juice and salt and mix well
7.
Add
hot water and cover the bowl for 10 mins. this way the aroma of coriander will
infuse nicely inside couscous ( add a
little more water than couscous)
8.
Meanwhile
chicken would be ready
9.
Fluff
the couscous with a fork and serve with pan roasted chicken
Voila,
your dinner is ready! Didn’t I say in a jiffy?
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