Seared Turmeric Chicken & Couscous with Greens

Seared Turmeric Chicken Hummus, Peppers, Couscous & Greens – Candy Coated Culinista

The iron journey continues….

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 1 hr 25 min.
Difficulty level is: Medium, time-consuming

From: Everyday Superfood

Ingredients
• 2 large roasted red peppers
• 2 sprigs of fresh oregano
• 1 tsp ground turmeric
• Olive oil
• 2 boneless skinless chicken breast
• 7 oz Seasonal vegetables, like Swiss chard or spinach
• ½ cup whole-wheat couscous
• ½ a bunch of fresh mint
• pomegranate seeds
• fresh carrots, peeled and diced
• 1 sprig green onion, diced
• 1 lemon
• 1 tbsp blanched hazelnuts
• 1 can of chick peas
• Olive oil
• Lemon
• 3 garlic cloves
• Salt, to taste
• Plain yoghurt, optional
• Hot sauce, optional

Assembly
1. Preheat oven to 400°F and roast red peppers coated in olive oil for an hour.
2. Finely chop oregano and place in a bowl along with turmeric, salt and pepper and olive oil.
3. Add chicken to the marinade and set aside.
4. Blanch greens in a large pot of boiling water under just tender and reserve water.
5. Add couscous to the just boiled greens water and season and let sit for 10 minutes.
6. Add mint to couscous and squeeze in half a lemon.
7. Toast hazelnuts in a dry non-stick frying pan over medium-high heat and crush in a pestle and mortar slightly.
8. Cook chicken over high heat in a cast-iron skillet for 4 minute on each side until cooked through.
9. Remove stems from red peppers and set aside.
10. Reheat greens if needed.
11. Place chick peas in a food processor along with olive oil, lemon juice, garlic and salt and blend.
12. Serve chicken with couscous, peppers, greens and hummus.
13. Add hot sauce if desired.

Please Enjoy

My thoughts
This is one of my favourite recipes. It combines all the components I enjoy except I wasn’t a fan of the hazelnuts. Marinating the chicken in turmeric gave it a lovely colour and taste and my favourite part was the roasted red peppers and the lemony bright hummus. As a plus I boosted my iron level some and I love that there can be a vegetarian and meat option.

Oktoberfest Tray Bake

Oktoberfest Tray Bake - Candy Coated Culinista

Oktoberfest Tray Bake – Candy Coated Culinista

This hearty dish is my ode to Oktoberfest.

Yield/Serving: about 5
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Easy; but time- consuming

Ingredients
• 3 tbsp extra virgin olive oil
• 4 purple chard leaves
• 4 swiss chard leaves
• 7 uncooked pork bratwurst sausage
• 3 small red skinned potatoes, washed and cut into slices
• 5 small red beets, peeled and sliced
• 2 tsp kosher salt
• 1 tsp black pepper
• Basil, to taste
• Oregano, to taste
• Paprika, to taste
• Cayenne Pepper, to taste

Assembly
1. Preheat oven to 375°F.
2. Pour olive oil on two rimmed baking sheets.
3. Trim chard and cut away stem with a knife.
4. Wrap bratwurst with chard.
5. Lay potatoes overlapping each other followed by the beets.
6. Sprinkle the potato with salt, pepper, basil, oregano, paprika and cayenne pepper.
7. Sprinkle pepper over beets.
8. Bake for 45 min.
9. Serve

Please Enjoy

My thoughts
Once everything is on the tray this is a pretty simple dish; just a little time consuming. I did find it hard to wrap the bratwurst with the swiss chard; but this is most likely a technique I would have to practice again. The overall taste of the dish was super savoury; perhaps to savoury for me.

Oktoberfest Tray Bake - Candy Coated Culinista

Oktoberfest Tray Bake – Candy Coated Culinista

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