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Heavenly scented sage chicken with eggplant couscous

Heavenly scented sage chicken with eggplant couscous

Today I want to eat chicken. And because there is some sage left, I decided to cook a delicious sage chicken for you. As a side dish I prepare eggplants and couscous. That sounds great and it is really easy to cook – so let’s get the cooking party started!

Easy eggplant preperation

Vegetables complement couscous perfectly. I chose eggplants to refine it. Did you know that eggplants are toxic when they are raw? So if you want to eat them, you have to cook them. In addition, eggplants contain nicotine.
So if you want to quit smoking, eat more eggplants – maybe it will help you reach your goal!

Eggplants are toxic – but no worries, only when they are raw!

Let’s talk about the preparation now. First I cut the eggplants into pieces (watch the video if you want to do it exactly the way I did) and brown them in some olive oil. Then I add the tomatoes for the flavor. I squeeze them a little so they can develop their whole flavor. Now I add the red onion stripes and the garlic and continue cooking. It smells really good! That means it is time for the couscous.

Couscous – how to cook it

Couscous has its roots in North Africa and consists of semolina that is formed into small balls.
It is a huge enrichment to our more popular side dishes such as rice, noodles or potatoes and brings variety in cooking. Furthermore couscous is gluten-free and can also be replaced by quinoa.

Couscous has its roots in North Africa – good that it found its way to Europe!

The good thing about couscous is that it is really quickly made. For our dish we sprinkle the couscous over the already brown vegetables. Then we add the stock and mix well. Then I take the pan away from the stove. The remaining heat is enough to cook the couscous. After that I season with some pepper.
If you think that the couscous is too hard, add a little bit of olive oil or butter – then the couscous will be more creamy.

I wish I’d be a sage chicken …

When the couscous is done, the rest is made quickly. I cut the chicken into strips (1/4 inch thick) and chop the sage. How do I know that the chicken is a fresh one? That’s really easy: a slight shine, firm texture and a neutral smell  are characteristic for fresh chicken.

The sage delight rule is: cut it just before the preparation!

Now I sear the sage together with the chicken. For browning I use both, butter AND olive oil. This ensures a great flavor. By the way, sage acts anti-inflammatory and antibacterial. That’s why you should drink sage tea when you have a sore throat. When the chicken has a nice brown color and the sage is crispy, then I add the raisins and mix everything. A dash of lemon juice and salt and the dish is ready for serving.

Bon appetit!

Serve the chicken with sage and couscous.

In the end I arrange my couscous with the help of a round shape. Personally I don’t press down the couscous, I like it loose. I put the chicken pieces with the sage on top and finally decorate the dish with red pepper corns. The red pepper brings a smooth-sweet spice and that suits the fried sage and chicken mea perfectly, as well as the couscous with vegetables.

Have fun cooking and watching my video!

Similar recipes on other websites:

On the blog “new kitch on the blog” you can find a nice orange couscous salad with chicken skewers.

On the “callway” blog you also find a great chicken couscous recipe. More here.

On the English website delicious kitchen a Lemon sage chicken is shown! Click here.

Cooking Video for the sage chicken with couscous

Recipe Sage chicken with couscous and eggplants

Sage chicken with eggplant couscous
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Rezept drucken
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    18 minutes
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    18 minutes
    Sage chicken with eggplant couscous
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      18 minutes
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      18 minutes
      Ingredients
      • 2 chicken breasts
      • 4 tbsp olive oil
      • 1 garlic clove
      • 2 cherry tomatoes
      • 1 red onions
      • chili pepper dried
      • 100 g Couscous
      • 150 ml chicken stock
      • 1 bunch of sage
      • 1/3 eggplant
      • 20 g raisins
      • lemon juice
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Cut the eggplant finely and brown it in a pan with some olive oil.

      Add the finely cut garlic, halve the cocktail tomatoes and put them into the pan facing with the flat side downwards and slightly press the juice out of them.

      Cut  the onions into stripes and brown them with the rest.  Season the vegetables with salt, pepper and chili.

      Add the couscous and some stock.  Let it sit on the side.

      Cut the sage lengthwise, as well as the chicken breast.  Brown everything in a little bit of olive oil, add the raisins and season with salt, pepper, chili and lemon juice.

      Prepare the plates: stir up the couscous once again, and maybe add some olive oil or a butter to it.

      Add the chicken with sage and raisins and serve the meal.

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