Simple Home Living: I Have Wonderful Girlfriends!

Musical Man, darling older daughter and younger daughter (and their hubbies), five fabulously funny grandkiddos and gorgeous (cause of their hearts) girlfriends - wow, what more could an on-purpose woman want?

Jen made this yum dish today. And Pami made the above on Monday (granted my photo op session definitely doesn't do it's taste or display justice - sorry Pami). I knew the moment we walked in her home we were in for a treat and something yummy was being served for our couples breakfast.

While hanging in the kitchen as Pami made simple and yummy beautiful, she couldn't say enough about this recipe that I just have and will make very soon.

Middle Eastern Chicken Pot and Butter-Nut Couscous

Recipe courtesy Rachael Ray

1/4 cup extra-virgin olive oil,

1 1/2 pounds boneless skinless chicken thighs,

chopped into bite-sized pieces 1 onion,

thinly sliced 3 cloves garlic,

grated or chopped 1 cup shredded carrots

1 fresh bay leaf

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon coriander

Pinch ground cinnamon

Salt and freshly ground black pepper

3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas

1 lemon, zested and juiced

3/4 cup pitted mixed olives,

chopped 4 cups chicken stock,

divided 2 tablespoons butter

3 tablespoons pine nuts

1/4 cup slivered or sliced almonds

1 1/2 cups couscous

Handful flat-leaf parsley, chopped

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.