4 People
5 chicken breast fillets
Juice of 1 lemon
1 tsp salt
1/2 tsp freshly grinded black pepper
1 tsp curry
3/4 springs of parsley (leaves only)
150g carrot
200g zucchini
75g red pepper
75g green pepper
80g onion
4 cloves of garlic
70g olive oil (I used less)
70g tomato paste
400g canned tomato puree (or canned diced tomatoes)
200g water (100+100)
300g couscous
100g sour cream
- Mix lemon juice, 1 tsp salt, 1/2 tsp pepper, 1 tsp curry and parsley leaves in a bowl. Add chicken sliced. Close the lid. Marinate in the fridge for 1 hour
- Slice carrot and zucchini. Chop peppers into mid sized pieces. Put into steaming basket (carrots at the bottom, peppers in the center and zucchini on the top)
- Chop onion and garlic for 5 seconds on Speed 5. Clean down the sides of TM Bowl with spatula
- Add 50g of olive oil and tomato paste and cook for 5 minutes at Varoma Temperature on Speed 1. (I used 25g olive oil)
- Place 4 fillets of chicken breast into Varoma Bowl. Chop the remaining 1 fillet.
- Add chopped chicken, marinade sauce, tomato puree and 100g of water into TM Bowl. Mix for 5 seconds on Speed 2
- Insert steaming basket with veggies, place Varoma Bowl and cook for 15 minutes at Varoma Temperature on Speed 1
- In the meantime put couscous in a bowl, add 100g water, 1/2 tsp salt and 20g olive oil and let it rest for 5 minutes
- After 15 minutes passed place Varoma Tray on the top. Pour couscous into the Tray and cook for 15 more minutes at Varoma Temperature on Speed 1
- Set Varoma Bowl, Varoma Tray and steaming basket aside, keep warm
- Add sour cream in TM Bowl, blend for 40 minutes on Speed 10
- Mix sauce with couscous. (There was abundant sauce. I didn't use all of it, I kept some to use later for some other purposes)
- Serve chicken into the plates together with couscous and vegetables
Afiyet olsun...
It is adapted from A Tutto Vapore with a few modifications
Note: In my opinion 300g of couscous makes a lot for 4 people! Next time I would use 150-200g the most
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