Heavenly scented Sage Chicken with Eggplant Couscous
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Now we come to the recipe Chicken Oriental with CousCous and Vegetables – I feel like chicken again.
Since I just have sage, I make a delicious oriental chicken for you. As a tasty side dish I prepare eggplants with couscous.
That sounds very fine and is very easy to cook – then I would say let’s get started right away!
In the video chicken oriental prepare I show you everything step by step. Wish you good luck!
Table of Contents
1. 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.
2. 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.
3. Making the 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.
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!
4. Cooking Video for the sage chicken with couscous
5. Recipe Sage chicken with couscous and eggplants
Sage chicken with eggplant couscous
Great sage chicken recipe with couscous and eggplant. German Chef Thomas Sixt shows you a fantastic recipe with step by step instructions and cooking video.
|Chili pepper (dried)|
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.