Cooking doesn’t need to be too complicated. Take Mediterranean food, for example: it isn’t about the complexity of ingredients or spices… it’s mainly about their freshness and their quality.
I guess the same applies to home cooking in my home country, Brazil. I don’t remember mom using loads of spices, sauces or seasoning. Basically, the good stuff could always be made using onion, garlic and perhaps parsley and spring onions.
Thinking about that, here is a very simple (& tasty) recipe for a LID safe meal. For this one, I used organic ingredients.
Tomato & Basil Chicken with herbs couscous
Cooking time: 20 min
- 2 diced chicken breasts
- 3 chopped big tomatoes
- 5 cloves of garlic
- fresh basil
- 1 onion
- Vegetable oil
- (Non-iodised) Table salt
- 160g of couscous
- 200ml of boiling water
- 2 teaspoons of dried rosemary
- Olive oil
Chop the onion in big chunks and put it to fry in a pan with vegetable oil (I use around 2 tablespoons for that amount). Sprinkle a little of non-iodised table salt while it’s frying – it will make the onion release water. When it’s nice and golden, add the garlic cut in very small pieces).
Let it fry for 2-3 minutes and add the chicken, stirring it well so it doesn’t stick on the bottom of the pan. After 6-7 minutes, add the tomatoes and cover the pan with the lid and let it cook for 10 minutes. Add the basil in the end.
Prepare the couscous while the chicken is getting ready by putting it into a large bow and adding the rosemary. Add 20ml of boiling water, mix it well and cover it for 5 minutes for the water to get absorbed. Add olive oil and mix it so it doesn’t get too sticky.
And that’s it. I like using a large bowl for the presentation, creating a “bed” of couscous and lying the chicken on top. Delicious, simple, fast and easy.