Recipe of Vickys Chicken & Squash with Cous Cous, GF DF EF SF NF Delicious





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Composition for Vickys Chicken & Squash with Cous Cous, GF DF EF SF NF:

  1. Require 2 tbsp - harissa paste (see my own recipe).
  2. Prepare 1 tsp for ground cumin.
  3. Prepare 1 tsp of ground coriander.
  4. Require 2 red onions, peeled and sliced.
  5. Give 2 for skinless chicken breasts cut into bite-sized chunks.
  6. You need 1 - small butternut squash cut into 1cm chunks.
  7. You need 800 grams for canned plum tomatoes (2 x 400g cans).
  8. Provide 140 grams - corn cous cous.
  9. Prepare 1 zest and juice of 2 lemons.
  10. You need 200 grams - halved cherry tomatoes.
  11. Require 1 - small handful of coriander, roughly chopped.

Fried Rice is perfect for meal prep. Grilled/Roasted Chicken with Lemon Leaves (Gà Nướng Lá Chanh) and Dipping Sauce Here is a Vietnamese version of lemon chicken that is sure to delight. Hello, Vicky, and welcome to BYC!





Vickys Chicken & Squash with Cous Cous, GF DF EF SF NF making process:

  1. Put a heavy pan or crockpot on the stove over a medium low heat. You need one with a lid. To be more in the spirit of things, use a tagine.
  2. Add the harissa, spices and onions with a dash of oil and cook gently for around 10 minutes until softened https://cookpad.com/us/recipes/349022-vickys-harissa-paste-for-moroccanafrican-cooking-gf-df-ef-sf-nf.
  3. Add the chicken and brown for 8 - 10 minutes.
  4. Add the squash and cook for a further 5 minutes. Add a splash of water if it starts to stick.
  5. Add the canned tomatoes and using a can, measure a half can of water and add that in too. Cover and simmer for 25 minutes.
  6. Stir through and add the lemon zest & juice, cherry tomatoes and couscous.
  7. Season, take off the heat and put the lid on the pot. Let it stand for 10 minutes.
  8. Just before serving stir through the chopped coriander.

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