Tuesday, August 01, 2006

Cookbook Junkie #3: Marie Claire Flavours

Not having the best week. Last week my dear car started having ISSUES and, even though she was in the shop last week, this morning she gave up on me again. I called a tow truck and waited the "20 minutes" he said it would take. Over an HOUR later, he arrived. Not only had I sweat off about 5 lbs. but also I was ready to leave my car and just go buy a new one. It has been so unbelievably hot and sitting in the heat made me a little crazy. Isn't it weird that people will slow down to look at you, sitting in your brokendown car, but not stop! Argh. I'm home now, safe, showered, and beat!

A good friend of mine gave me this cookbook last year for Christmas. I love to look through it because rather than be divided up into "Appetizers" "Poultry" "Pies" etc., it's instead got 9 chapters devoted to certain spices or herbs (and then a variety of hints, dinners, desserts and such using each of the special ingredients). Some of chapters: vanilla, lemon +lime, basil+ mint, chocolate, ginger... This recipe I tried was from the Garlic + Onion chapter.


Cookbook Junkie #3: Marie Claire's Flavours by Donna Hay

The photo in this book sold me on this recipe. I would have been happy if my dinner turned out to be halfway decent! It was actually one of the easiest dinners I've ever made, and it was soooooo tasty. The garlic, butter, balsamic vinegar and thyme are still dancing on my tongue. A very nice recipe I'd recommend for anyone. Oh, and I used chicken cutlets instead.

Balsamic Chicken with Garlic CousCous
Serves 4

4 chicken breast filets
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 TBsp sugar
1 clove garlic, crushed

for couscous:
1 1/2 cups couscous
2 1/4 boiling chicken stock
1/2 stick butter
4 cloves garlic, sliced
2 TBsp fresh thyme

Place chicken fillets in a shallow dish and pour over the combined balsamic vinegar, sugar, garlic and chicken stock. Allow to marinate for 10 minutes each side.

Begin making the garlic couscous by placing the couscous in a bowl and pour in the boiling stock. Cover tightly with plastic wrap and allow to stand for 5 minutes or until all the liquid has been absorbed. Heat the butter in a frying pan over med-low heat. Add the garlic and thyme and cook for 3 minutes or until the garlic is soft but not brown. Add the couscous to the pan and cook, stirring, for 2 minutes.

To cook the chicken, preheat and oiled frying pan over medium-high heat. Remove the chicken from the marinade and add to the pan, cooking for 3-4 minutes each side. Add the marinade to the pan and cook for a further 1 minute each side or until the chicken is cooked through and the marinade has thickened.

To serve, place the couscous on serving plates and top with the chicken and pan sauce. Serve with steamed beans or other beans.

1 comment:

Chef Messy said...

Oh, no--the car--what happened!? It croaked even with the new battery? I would not be a happy camper.

At least your dinner turned out! Looks tasty.