Chicken, Couscous, Main Dishes, Recipes, Sides, Vegetables

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous #bookclubcookbookCC

Fragrant, rich chicken and chickpea curry incorporates great flavors to make an amazing dish! Serve it over spiced couscous for a special treat. 

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous | thepajamachef.com #thebookclubcookbookCC

Happy Friday! I joined a new blogging group… the Book Club Cookbook Cooking Crew. And guess what! YOU can join us. Camilla of Culinary Adventures with Camilla organized a group of bloggers to read through some great books and make some great recipes inspired by them. We are using The Book Club Cookbook as our guide and inspiration… you can read more about the club on her blog, but here’s the gist. Each month, one blogger serves as hostess to choose a book and a recipe from the cookbook. From there, we can make the chosen recipes OR draw inspiration from the selected book to create a recipe. Camilla is our July hostess and she chose Jhumpa Lahir’s Interpreter of Maladies for our book of the month, and invited us to make curry and lassis with her. At the end of the month, you can win a copy of the cookbook so you can follow along! Go to Camilla’s blog to enter now! 🙂

On with the recipe though! Have you ever heard of Jhumpa Lahir’s Interpreter of Maladies? I had not, and was surprised when I picked up a copy at my local library. It’s actually a collection of short stories centering on the themes of family, home, marriage, belonging, and more. Many take place in America, but I thought some of the most interesting stories were set in India. You don’t think about adaptations to new life in your own country… this book is just lovely! The first and last stories were my favorites, but they are all good. Have you read this book before? If not, you should pick it up! I highly recommend it.

Food is an integral part to all of the stories, and nearly each one mentioned curry! An Indian classic for sure, with as many variations as there are people. One of the recipes Camilla chose for us to make this month was a hard boiled egg curry. It sounds SO interesting. But Ben hates hard boiled eggs with a passion, so that’s a no go for us [and I don’t think I could eat a whole batch alone]. Instead, chicken curry it is!

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous | thepajamachef.com #thebookclubcookbookCC

This is one of my very favorite curry recipes, and actually is the one that made me love Indian food! Ben and I have made this recipe a handful time over the past few years… it is absolutely delightful each time! Every bite is rich and flavorful, and your kitchen will smell absolutely wonderful while you’re cooking. Ginger! Garlic! Garam masala! Mmm, mmm, mmm. The tomato and coconut based curry sauce is fabulous over the chicken and chickpeas and plump, juicy raisins… and the flavors are magnified since it’s not just served over regular ‘ole rice, but instead over a spiced couscous that is just bursting with more raisins and rich spices. Yes, it’s a lengthy recipe with quite a few ingredients… BUT it is oh-so-good. A great dish for company, a great dish to make on a relaxing night at home. It’s just as fantastic as anything you could get at a restaurant, but easy to make at home with accessible ingredients too. Make it this weekend! 🙂 Enjoy!

Indian Spiced Peas | thepajamachef.com

And oh! If you’re looking for an easy side dish to serve with this, try these easy Indian-spiced peas. No real recipe… just mix together a teaspoon or two of coconut oil, a 10 ounce bag of frozen peas, and a teaspoon each of curry powder and garam masala in a skillet. Cook over low heat until hot, then mix in a about a 1/4 cup of coconut flakes. Ahhhmazing! Next time I might toast the coconut to make it even better. Yum!

one year ago: Ginger Ice Cream
two years ago: Mom’s Potato Salad

three years ago: Mediterranean Feta Dip
four years ago: Lemon Crinkle Cookies
five years ago: Big Thumbs Up Bite Size Soft Pretzels –> yes! my blog is FIVE! 🙂

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous

  • Servings: 6
  • Print

from Jenna’s Everything Blog – go to either post for great step by step photos if that’s your thing!

Ingredients:

for curry

  • 2 tablespoons curry powder [I used a sweet curry powder]
  • 1 teaspoon garam masala
  • 4 tablespoons canola oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 serrano chili, minced – remove seeds to reduce heat… or not, your call
  • 1 tablespoon tomato paste
  • 1 1/4 cups chicken broth
  • 1 – 15 ounce can crushed tomatoes
  • 1 – 15 ounce can chickpeas, drained and rinsed
  • 1 1/2 pounds boneless skinless chicken breasts [I’ve also used chicken thighs]
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/3 cup coconut milk
  • 1 cup frozen peas
  • 1/4 cup cilantro, chopped

for couscous

  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 teaspoon garam masala
  • 3 1/2 cups chicken broth
  • 2 tablespoons butter
  • 1/2 cup golden raisins
  • 1/2 cup raisins
  • 1 package Trader Joe’s Harvest Grains Blend [I forget what size it is…about 18 or 20 ounces I think] — can also substitute 1 pound Israeli couscous plus a couple tablespoons quinoa and orzo — or an equivalent amount of rice [I’ve made it all three ways!!]

Directions:

Set a small skillet over medium heat. Pour in curry powder and garam masala, then stir constantly for about 1-2 minutes to toast spices, until fragrant. Remove from heat and transfer to a bowl.

In a Dutch oven or other large pot, heat 3 tablespoons oil over medium high heat. When hot, add onions and season with salt. Stirring occasionally, cook for about 15 minutes until onions are browned and caramelized. If you have you more time, cook the onions on medium-low heat for a longer amount of time to caramelize them more. But either way works!

After onions are cooked to your liking, add garlic, ginger, and chili pepper. Stir and cook for about a minute, then add in toasted spices and tomato paste. Pour in the chicken broth and crushed tomatoes, stirring to mix everything up. Add chickpeas, chicken, and raisins. Make sure the chicken is submerged as much as possible. Bring to a simmer, then cover and reduce heat to medium-low. Simmer for about 15 minutes, until chicken is just about done.

Meanwhile, prepare couscous while chicken is cooking.

In a saucepan, heat oil over medium heat. Add diced onion and cook for about 5-6 minutes, until soft. Stir in garam masala, cooking for about 30 seconds until fragrant. Add chicken broth, butter, and raisins. Stir and bring to a boil. Add couscous [or other grain], bring to a boil again, and cook for about 10-15 minutes until fully cooked. Liquid should be absorbed but exact time depends on what grains you use. Season to taste with salt or additional garam masala then set aside to serve with curry.

When chicken is fully cooked, remove to cutting board and chop it up into bite-sized pieces. If the chicken isn’t fully cooked, it will finish cooking in the sauce.

Return chicken to pot, then stir in coconut milk and peas [if using]. Cook for about 5 minutes, then add in half of the cilantro.

Serve curry over couscous, with additional cilantro on top. Enjoy!

Advertisements
Beans, Couscous, Main Dishes, Recipes, Reviews, Sides

#HotSummerEats: Sun-Dried Lentil and Couscous Salad, Barbecue Black Bean Quesadillas, and Some Reviews!

Today is the last day of #HotSummerEats! And because Ben and I spent the day painting our kitchen instead of blogging, I didn’t get part of this post up for Sunday like I planned. So to celebrate Monday, I have not just one but TWO recipes for you, plus reviews of other products from our wonderful #HotSummerEats sponsors. Ready? Let’s go!

Sun-Dried Lentil and Couscous Salad for #HotSummerEats | thepajamachef.com

Inside door number one we have this fabulous lentil and couscous salad! I love having recipes like this on hand to make that I can grab out of the fridge for lunches at work all week long. It’s truthfully been awhile since I’ve cooked couscous and when I first tasted this salad yesterday I wondered why the hiatus? Israeli couscous is so good!! It’s almost pasta, but not quite, so it pairs so well with lentils and any other veggies you want to throw in. This time, I used red and yellow bell peppers and some sun-dried tomatoes. Normally when I make salads like this, I make a vinaigrette as the sauce, but this time I took the easy way out and used this Roasted Tomato Vinaigrette from Out of the Weeds. You can WIN this in our #HotSummerEats giveaway, but you gotta act fast since it ends today! I don’t usually buy salad dressings because vinaigrettes are super easy to make, but sometimes it’s nice to let someone else do the work for you… especially when they use normal ingredients that you’d find in your pantry too! This vinaigrette is so fresh and adds a fun, light tomato flair to my lentil and couscous salad. If you can’t get this vinaigrette locally [or can’t wait until your online order arrives], you can use your favorite vinaigrette instead. 🙂 I’m so glad I got to try this Roasted Tomato Vinaigrette! It’s flavorful, fresh, and perfect for anything from salads to meat marinades. Amazing!

Barbecue Black Bean Quesadillas for #HotSummerEats | thepajamachef.com

The next recipe I have to share with you involves black beans, barbecue sauce, and cheese. Now, that combo might seem a little weird. I mean… black beans and cheese I get, but barbecue sauce and black beans? Barbecue sauce and cheese? Just try it! It’s so good! But first the back story. Whenever I get home late from work or Bible study or anywhere really and need some dinner, quesadillas are my go-to… one of two kinds. Banana, peanut butter, and chocolate [arguably NOT the healthiest choice, I know… but delicious!] or black beans and cheese. I always have those ingredients on hand so it’s easy, filling, and delicious. Usually to season my bean and cheese quesadilla, I turn to salsa or taco seasoning. But since I live in Nashville and see people put barbecue sauce on anything and everything, I wondered how it would taste on beans. Like baked beans, kinda. Even though I don’t like baked beans…

Barbecue Black Bean Quesadillas for #HotSummerEats | thepajamachef.com

I received Southern Gold Barbecue Sauce from Voodoo Chef for #HotSummerEats and decided to try it out on a recent weeknight. Man! The barbecue sauce/black bean combo is great! It’s just like chicken, except not. Haha, I’m so eloquent right now. But really, this barbecue sauce is wonderful. It’s mustard based–sweet and tangy, with just a pinch of heat. I could eat that stuff by the spoonful, it’s that good. Just like I said with the vinaigrette, you SHOULD get it [or win it I hope!] but if you can’t feel free to sub regular barbecue sauce + mustard to make this quesadilla. This combo is where it’s at! 🙂

#HotSummerEats reviews on thepajamachef.comMan, I’ve already shared two great recipes. But now I have a few product reviews for you so keep on reading. 🙂 I got to try Caribeque‘s Island Thyme spice rub. Ben was cooking the night we tried it, and he rubbed it on a pork tenderloin, then added some olive oil and panko bread crumbs and baked it until it was cooked through. WOW was this good! Seriously the best pork I’ve ever had. If it wasn’t raining I would have gotten some better pictures.

#HotSummerEats reviews on thepajamachef.com

The Island Thyme was tangy and full of lots of herbs. It had a little kick but not too much… made me feel like I was at a Caribbean restaurant instead of my own kitchen. 🙂 I think it would also be wonderful on some roasted veggies. 🙂 We enjoyed some dill and butter green beans and some sweet potato fries with the pork. I dipped my sweet potato fries in my new favorite ketchup… Chai Curry Chup by Intensity Academy. I know chai seasoning + ketchup + curry sounds weird, but it’s a totally addictive blend of sweet and hot and normal ketchup. It’s very hard to describe but it’s the best thing ever. Seriously the best product I tried as part of #HotSummerEats. Everything was good but this was phenomenal! On burger night a few weeks ago, I mixed the Chai Curry Chup with mayo as a burger topping and that was great too.

#HotSummerEats reviews on thepajamachef.com

Last but not least I want to tell you about the unique line of salad dressings from T.Lish. So far I have only sampled one of the three I was sent, and I want to eat salad for every meal just to enjoy the sweet garlic dressing!

#HotSummerEats reviews on thepajamachef.com

This dressing tastes like something I’d make in my own kitchen–no preservatives, nothing fake. It’s just a really good salad dressing made with quality ingredients. Some of the other #HotSummerEats bloggers have used these dressings for pasta salad or marinades–find all the recipes here! I have plans to use the Asian Sesame in stir fry but it just hasn’t happened yet. Will report back when it does! 🙂 My only complaint with this salad dressing is that it makes a mess when pouring it. Maybe we just got a bad bottle, but it did spill down the side quite a bit. That happens with my own dressings too, so no worries!

If you made it this far, you deserve a reward… so here are the recipes! 🙂 🙂 Ha! Enjoy! Thanks for reading along with #HotSummerEats and thanks to Camilla for organizing and hosting this great event. Most of all, thank you to all our sponsors! You have helped make the event spicy, flavorful, and fun! I always LOVE getting to try new foods and finding new companies to support [and enjoy]. Hope you enjoyed it as well and be sure to enter the giveaway now!

Sun-Dried Lentil and Couscous Salad

  • Servings: 4
  • Print

Ingredients:

  • 1/2 cup lentils, rinsed and sorted
  • 1/2 cup Israeli couscous
  • 1/2 cup bell peppers, diced small
  • 1/4 cup sun-dried tomatoes, diced small [drained if water/oil packed]
  • 1/4 cup fresh herbs, chopped [I used dill, rosemary, and lemon thyme]
  • 1/3 cup Roasted Tomato Vinaigrette from Out of the Weeds [or another salad dressing of choice, or a mixture of pureed tomatoes, oil, vinegar, and herbs]
  • freshly ground black pepper
  • Parmesan cheese, grated

Directions:

Bring a medium saucepan full of water to a boil. Reduce heat to medium, then add lentils and cook for 10 minutes. Add couscous and cook another 10 minutes or so, until lentils are cooked through–soft but not mushy, and couscous is cooked to al dente. Drain lentils and couscous and place in a medium bowl. Toss with peppers, tomatoes, and herbs. Drizzle vinaigrette over top, tossing until combined. Season with pepper and serve with Parmesan.

Barbecue Black Bean Quesadillas

  • Servings: 2
  • Print

Ingredients:

  • 2 flour tortillas
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup black beans, rinsed & drained
  • 1/4 cup bell peppers, diced small
  • 1/4 cup Southern Gold Barbecue Sauce from Voodoo Chef [or 2 tablespoons of your favorite barbecue sauce + 1 tablespoon of your favorite mustard]

Directions:

Heat a large skillet or griddle pan over medium heat. Spray with cooking spray or grease with butter, then place one tortilla on the pan. Add half the cheese and allow to melt.

In a small bowl, stir together black beans, bell peppers, and barbecue sauce. Heat until warm in the microwave, about 45 seconds. Add half of mixture on top of cheese–just one side of the tortilla for easy folding.

When cheese has melted and tortilla is crispy to your liking, fold and transfer to plate. Repeat with additional ingredients, then serve, sliced, with additional barbecue sauce for dipping.

Check out other #HotSummerEats recipes at the link below:

Disclaimer: Thank you to Caribeque, Intensity Academy, Out of the Weeds, T.Lish, and Voodoo Chef for providing samples and product to use for#HotSummerEats recipes without additional compensation. I was not asked to provide positive feedback. All opinions are my own. Please check out Caribeque on Facebook here or here, Twitter, and Instagram here and here to learn more. Please check out Intensity Academy on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Out of the Weeds on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out T.Lish on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Voodoo Chef on Facebook and Twitter to learn more.

10 Minute Lunches, Couscous, Recipes, Sides

10 Minute Lunch #6: Italian Chicken & Veggie Couscous Bowls

Eeeek! It’s been a long time since I’ve shared a 10 Minute Lunch, eh? Whoops. I’ve been eating a lot of leftovers for lunch on days I work from home, or have been snacking my way through the day, which is not a good idea because then I’m hungry for dinner at 3 pm. Ahem. #seniorcitizeninthemaking

Italian Chicken & Veggie Couscous Bowl | The Pajama Chef

But not anymore! I’m bound and determined to let this month be the month I get my lunch act together and actually eat a real meal for lunch everyday–not just on days that I’m on campus at work. Starting with this little number! 🙂 It’s totally simple, flavorful, and fast–perfect for the days that you have to deal with crazy computer drama with no time to cook. As I said yesterday, my MacBook has been acting up–not charging, randomly shutting off, resetting the date, etc.  So now it’s back at the shop for the second time in a week, and thanks to my dramatic Facebook post, I had not one, but three offers of a loaner laptop until mine can be fixed or replaced. I have some generous friends, what can I say? 🙂

But laptop woes [and lunch breaks spent writing blog posts] aside, these couscous bowls are incredible! Quinoa is so popular and rice is so common that couscous [at least in my house] becomes the forgotten grain. You can bet I won’t forget it anymore! It is super fast to prepare and is so light and filling. Once you mix up the couscous, veggies, and chicken, just add a fresh Italian dressing to your bowl for instant flavor–minus the work of measuring and dicing herbs. Perfect! I can totally see so many variations–instead of chicken, beans! Instead of frozen veggies, a chopped tomato! Instead of Italian dressing, Caesar! I could keep going, but I gotta get back to w-o-r-k. What would you add? Enjoy!

Italian Chicken & Veggie Couscous Bowls
click to print

Ingredients:

  • 1/2 cup water
  • 1 tablespoon butter
  • 1/2 cup couscous
  • 1 tablespoon olive oil
  • 3 mini sweet peppers, finely diced [or ~ 1 cup diced bell peppers]
  • ~ 1 cup cooked chicken, shredded
  • ~ 1 cup frozen vegetables
  • freshly ground black pepper
  • garlic powder [could substitute 1 clove minced garlic]
  • 2 green onions, diced
  • large handful arugula, chopped [other light salad greens like spinach would also work]
  • Italian dressing–we are obsessed with this recipe from Macaroni and Cheesecake

Directions:

In a small pot, bring water and butter to a boil. Remove from heat, stir in couscous, and cover. Let sit for 5 minutes.

Meanwhile, prepare the chicken and vegetables.

Heat olive oil in a small saute pan on the stove over medium-high heat. Add peppers, chicken, and frozen vegetables, then season with pepper and garlic to taste. Saute for a minute, then cover and let cook for 2-3 minutes to heat everything up.

Next, add green onions to the chicken and vegetable mixture.

To serve, divide the couscous between two bowls, then top each with half of the chicken and vegetable mixture. Stir in green onions and arugula, then top with a drizzle of Italian dressing to taste. Enjoy!

Time: 10 minutes.

Yield: 2 delicious lunches!

Notes: To take this lunch to go, I’d recommend keeping the green onions and arugula separate and stirring them in immediately before eating and after heating it up. The dressing would be fine mixed in already, though!

Couscous, Recipes, Sides

Lemony Roasted Vegetable Couscous

Okay, continuing on the CSA post trend… Sorry. [Not really. They’re  yummy, and half the veggies we have in the fridge at any one time.] So far, my favorite item that I’ve received in my CSA basket has been freshly picked sugar snap peas. Ohmygoodness, they are so great, so sweet, so crunchy. I’ve been eating them by the handful straight out of the fridge. Yum.

Since my husband isn’t much of a fan of very many raw veggies, I decided it would be nice to share some sugar snap peas with him. 🙂 Hence, this dish–Lemony Roasted Vegetable Couscous. I’m so nice, right?

This lovely little salad combines roasted tomatoes, peppers, and sugar snap peas, sweet raw corn, black beans, and tender, fluffy Israeli couscous. A simple lemon-basil marinade tops it all off and brings the flavors altogether in one refreshing bite. Though the veggies and grain can be swapped around, be sure keep the lemon-basil theme going on, because that is what makes the dish! This dish can be made ahead, but for best presentation, wait to stir in the black beans until serving because after a day or so they started to spread the love of their color all around. 🙂

This chilled couscous is fabulous for a lunch or as a side dish for a summertime BBQ. Just be sure you make enough to share!

Lemony Roasted Vegetable Couscous
printable version

Ingredients:

  • 1 cup cherry tomatoes
  • 2 cups red, orange, and yellow sweet peppers, cut into thin, long slices [I used mini peppers but bell peppers would work too.]
  • 1 cup sugar snap peas, stems removed
  • 2/3 cup fresh, raw corn kernels, cut from one ear of corn
  • olive oil
  • freshly ground lemon pepper
  • 1 cup Israeli couscous
  • 1 1/2 cups chicken broth
  • 1 cup [canned] black beans, rinsed and drained
  • 1/2 cup red onion
  • zest of one lemon
  • juice of half a lemon
  • handful fresh basil, sliced thin

Directions:

Preheat oven to 450 degrees. On a large baking sheet, spread the tomatoes, peppers, and peas out in a single layer and drizzle with olive oil [maybe a tablespoon or so], then season with freshly ground lemon pepper. Toss to coat. Roast for 10 minutes or until tomatoes burst and peppers begin to blacken. Remove from oven and let cool.

Meanwhile, in a medium saucepot, heat about a tablespoon of olive oil over medium-high heat. Pour in couscous and saute for 2-3 minutes until grains are lightly toasted. Then, pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until liquid is absorbed.

Next, heat 1 teaspoon olive oil in a small skillet set to medium. Add black beans and onions and cook for about 4-5 minutes, or until onions are crisp-tender and beans are heated.

Finally, in a large bowl, stir together roasted vegetables, raw corn, couscous, and black beans. Mix in lemon zest and juice, then top with basil. Serve chilled.