Kuskus po orientalsko

[:sl]Tole kosilo je bilo resnično hrana za udobje. Moje počutje po njem sicer ni ravno nebeško, saj zaradi gerb-a ne prenašam najbolje cimeta in limone, vendar sem mnenja, da sta ravno ti dve sestavini ključnega pomena pri celotni jedi.

Na kuskus me je včeraj spomnil sosed, ko je govoril o temu kako rad ima jedi, ki so pripravljene na hitro in kako je pripravil tisti dan kuskus za kosilo. Tudi meni so takšna kosila najljubša. Spomin me je ponesel še malo dlje, ko sva s Primožem potovala po Tuniziji in sem tam prvič jedla kuskus. Skuhali so nam ga Berberi. Seveda je vseboval tudi hariso, ki sem jo tudi prvič poskusila. Nikoli ne bom pozabila na občutek, ki sem ga bila deležna ob okušanju te res neverjetno dobre različice kuskusa. Noben kuskus še ni prekašal tistega okusa izpred skoraj 10ih let. Lani sva bila na festivalu kuskusa na Siciliji v kraju San Vito lo Capo. Sicer je bil božanski, ampak prvega ne pozabiš nikoli 😀

Kot zanimivost dodam še to, da je cimet ena najstarejših začimb, ki se uporablja predvsem za sladke jedi. Pridobiva se iz notranje strani skorje iz dveh cimetovih dreves (kitajskega in cejlonskega). Nekaj več o cimetu, si lahko ogledate v spodnjem video posnetku…

Sedaj pa hitro k pripravi. Zares vam ne bo žal! Obljubim!

kuskus po orientalsko

Priprava kuskusa

Sestavine (2 lačni osebi)

  • pest nasekljanih datljev
  • pest nasekljanih mandljev
  • sok polovice limone+ščep nastrgane limonine lupine
  • 180g piščančjega fileja
  • 150g nekuhanega kuskusa
  • 450ml piščančje jušne osnove
  • 1 velik krompir
  • 1 korenje
  • 1/2 manjšega jajčevca
  • 2 ščepa soli
  • 1 žlička mletega cimeta
  • 2 žlički mlete kumine
  • 2 žlici olivnega olja
  • malo pora za praženje

Priprava

  1. Korenje in krompir, ki smo ga narezali na večje kose, kuhamo na pari približno 15 min.
  2. Na olju prepražimo piščančji file, ki smo ga razrezali na malo večje kose. Ne predolgo, le toliko, da postane rahlo rjavkast. Na istem olju olju prepražimo na koščke narezan jajčevec.
  3. Nasekljan por in nekaj olja damo v ponev in ga prepražimo. Vanj vržemo nasekljane datlje, cimet, kumino. Premešamo in vlijemo jušno osnovo, limono ter lupino limone. Pustimo, da zavre.
  4. Vmes pa premažemo pekač z olivnim oljem. Vanj stresemo vso zelenjavo ter piščanec. Čez vsujemo kuskus, zalijemo s pravkar pripravljeno mešanico z jušno osnovo, posolimo ter čez potrosimo nasekljane mandlje….
  5. Pečemo 20min v pekaču, ki smo ga pokrili s folijo, na 180 stopinjah.

Fotografije: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines[:en]This lunch is a true comfort food with a capital “C”. I do have to admit that my stomach didn’t feel as good after it because my GERD prevents me from enjoying cinnamon and lemon, but I do think that besides the dates those two ingredients were crucial for the entire meal.

While me and my neighbour were talking yesterday, he reminded me of couscous. I remember him saying how he likes fast prepared lunches and that he is planning to make some couscous. I also enjoy making fast and tasty meals. The whole talk about couscous made me think of how me and Primož were travelling around Tunisia and that was the vey first time I’ve tasted couscous. The couscous was prepeared by Berbers, an ethnic group from North Africa. I will never forget about the feeling this couscous gave me, almost 10 years ago. Last year we were spending our holidays in Sicily and while travelling around the island we decided to visit a CousCous festival at San Vito lo Capo. Even though the meals we tried there were delicious, you can never forget your first one 😀

As an interesting fact let me just add that cinnamon is one of the oldest spices, which is mainly used for sweet dishes. It is obtained from the inside of the crust from two cinnamon trees (Chinese and Ceylon). To learn more about cinnamon, see the video below …

Now let’s get to the recipe. You won’t be sorry if you decide to prepare this version of CousCous. I promise!

kuskus po orientalsko

Priprava kuskusa

Ingredients (2 hungry persons)

  • 1 fist of chopped dates
  • 1 fist of chopped almonds
  • juice of a 1/2 lemon + pinch of lemon zest
  • 180g chicken fillet
  • 150g uncooked couscous
  • 450ml chicken stock
  • 1 large potato
  • 1 carrot
  • 1/2 smaller eggplant
  • 2 bigger pinches of salt
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 spoons olive oil
  • little leek for sauteing

Method

  1. We cut carotts and potatoes into larger chunks and then steam them around 15 min.
  2. We saute chicken that we previously cut into larger chunks. But not too long, only to make it slightly brownish. After the chicken is ready we satue chopped eggplant in the same
    pan and same oil as we did our chicken.
  3. Then put the chopped leeks and some oil into the pan and saute it. Throw in dates, cinnamon, cumin. Stir and pour over the chicken stock, lemon and lemon zest. Let it come to boil.
  4. Prepare the baking pan that you’ve coated with olive oil. Throw in all the vegetables and chicken. Sprinkle with couscous and pour in the chicken stock. Sprinkle with chopped almonds …
  5. Bake for 20min and cover with aluminium foil at around 180°C.

Photographs: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines[:]

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