Day 27: Something You Ate
Here's the recipe if you are so inclined.
Chicken Peperonata with Lime and Mint Dressing
(adapted from Bon Appetit, July 2009)
You will need:
4 Chicken breasts (5 to 6 ounces each), seasoned with salt and pepper
For the Dressing
4 Tablespoons Olive oil
2 1/2 Tablespoons lime juice (fresh is best, but no judgments)
2 1/2 Tablespoons chopped mint- fresh is the only choice here
1/4 teaspoon + a pinch coriander leaves or 1/2 tsp ground
For the Peperonata
1 Red bell pepper, cut into 1/4 inch strips
1 Yellow bell pepper, cut into 1/4 inch strips
1 medium red onion, sliced thinly
1 large, fresh poblano chile, cored, seeded, thinly sliced.
***I had to substitute green chiles as we don't get poblano chiles here, but it was still tasty.***
Salt and pepper to taste
For the Couscous
Couscous needed for 4 people. A good rule of thumb is 75 grams of dry Couscous for each person. However, you can just read the package directions for your Couscous. If you got it in the bulk bin at the store, chances are you already know how to cook Couscous.
1. Season chicken with salt and ground black pepper.
Take out a large non-stick pan and pour in 1 tablespoon of olive oil, heat over medium high heat.
2. Saute chicken until brown on the bottom, about 5 minutes, turn chicken over and reduce heat to medium low. Cover and cook until cooked through, about 5 minutes. Transfer chicken to plate.
3. Return skillet to medium high heat. Add bell peppers, poblano, and red onion to the same skillet chicken was cooked in. Toss while cooking until lightly colored, which will be about 5 minutes. Cover and cook for one minute. Pour 2 tablespoons of dressing on vegetables.
4. Prepare as individual plates or on a platter, scoop cous cous onto plate, place chicken on top of Couscous, mound veggies on top of chicken, drizzle with remaining dressing.