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Friday, July 25, 2008

Chicken thighs, Israeli couscous, steamed cauliflower, and salad with feta

This dinner can be prepared in 20 minutes if you are quick and efficient in the kitchen.
If you are not, you know what I say: 1) take a cooking class, and 2) the more you cook, the better you get.

Makes 4-6 servings

For the chicken:
4-6 boneless skinless chicken thighs
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon Shawarma seasoning, optional (available at Mediterranean stores. Or use more cumin, turmeric, and thyme)
Evoo (extra virgin olive oil)

Rub chicken with spices, salt, pepper and a drizzle of evoo.
Reheat 10-12’’ stainless steel skillet over medium heat. Sear one side of chicken for about 4 minutes until browned, turn on the other side and sear another 4 minutes. Turn heat to medium-low, turn from side to side every few minutes until done. It will take about 20 minutes or so. (You can also grill the chicken).

For the Israeli couscous:
1 tablespoon Evoo (extra virgin olive oil)
1 tablespoon butter
¼ cup onion, minced
1 box Israeli couscous
1 teaspoon salt
2 cups boiling water

In a small pot, sauté the onion with evoo and butter until translucent and soft. Add couscous, salt, and boiling water. Mix and cover the pot. Cook over low heat 8-10 minutes until al dente.

For steamed cauliflower:
1 medium size cauliflower, cut to florets
1 garlic clove, whole, slightly crushed, optional
3 sprigs thyme, optional

In a small steaming pot add 2’’ water, and garlic and thyme, if using. Bring to boil. Put the cauliflower in the steam basket, salt lightly, cover and cook about 8 minutes (I forgot to measure the time. I think this is what it took).

Salad with feta:
See “Simplest salad” + add crumbled feta.

Cook with your kids.
Kids can: gather ingredients from pantry, make salad (young children can use plastic knife), sprinkle salt and pepper, ground the black pepper, pick herbs from pot (or use small scissors), drizzle olive oil.


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