CH Runners
Not Running => Food => Topic started by: moroccangirl on June 21, 2013, 09:48:13 AM
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Not the traditional couscous with meat and vegetables. This one is made with hen (I used chicken) and carmelized onions. I don't even like onions and I was fighting dh for them.
(http://i100.photobucket.com/albums/m29/asori04/9A3E746F-C4A2-4C93-AF10-2CE22545A34E-2407-00000125FD5F192F.jpg)
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You can't tease us like that without a recipe! I'm a sucker for caramelized onions and that looks delicious.
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I meant to post the link, sorry! It seems like a lot of steps, but its really easy
http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=165&Itemid=110 (http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=165&Itemid=110)
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I think the hardest part would be the patience to really let those onions caramelize! And what is orange blossom water? Is that necessary? Otherwise, it looks do-able...I might have to try this sometime! It would be a departure from my usual style of cooking...but maybe a good one!
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It took the exact amount of time for the onions to carmelize that she wrote in the recipe. I did not add the orange blossom water because I don't like it in food (just cookies). I added a tablespoon of water instead. And I forgot that I did not put all of that cinnamon in the onions, just one teaspoon. And I only used half of the sugar.
For the chicken, I just kept turning it in the liquid. You use that liquid to pour over the couscous (but don't make it too soggy). I gues it didn't seem to take that long for the onions because I was doing other things while they were cooking, I just remembered to stir every so often.
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Ok, good to know. I am determined to try this...maybe on Sunday, so I leave mr. cgraz with a nice leftover when I go away for work next week.
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I told dh next time I'm just going to do chicken breasts instead of a whole chicken. We mainly eat breasts anyways. I did a small whole chicken this time.
I was thinking the chicken and onions alone would have been SO good on a crust baguette.
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i find carmelizing onions takes about 45-60 minutes and YES they shrivel up to NOTHING.
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i find carmelizing onions takes about 45-60 minutes and YES they shrivel up to NOTHING.
I used 5 big onions and used the mandolin to slice. I put the stove on medium low , medium on my stove is number 6, so I put it on 3. The bottom of the pot did start to scorch, but it was when they were pretty much done. And they didn't melt or dissolve. Just a big heap of camrelized goodness.
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this is definitely on my list.
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I also didn't have any blanched almonds, so I blanched them myself. Not sure if y'all knew this trick, but bring a pot of water to a boil, put the almonds in for exactly 60 seconds, drain and rinse under cool water to stop the cooking. The skins slip right off.