This is one of those creations born out of necessity. The necessity to make something to eat ... with just what you have around the kitchen. You know those days. You thought you had something figured out to make for dinner, and then find you're missing a key ingredient. I swear there must be gremlins in my pantry. Pesky little gremlins who take ingredients when I'm not looking. Sneaky little devils.
And so this easy Mediterranean Chicken with Cous-Cous came to be. I had thawed out chicken from the freezer, so had to use it up. I looked around my kitchen to see what I had, and went to work assembling. Chicken ... onions ... garlic ... olives ... capers ...
canned tomatoes ... fresh basil ...
And, WOW, did this ever turn out delicious! I knew it would be edible ... I mean, you can't go too wrong with the ingredients I found laying around. But I didn't know it would turn out as tasty as it did! Easy and quick too. As we say at our house, it's a keeper!
Easy Mediterranean Chicken with Cous-Cous
Source: Tracey Original (I'm sure there are similar recipes out there, but I didn't reference any when tossing this together!)
4 boneless & skinless chicken breast halves (whole or cut into bite-sized chunks)
1 onion, sliced in round slices
1 clove garlic, minced
Salt & black pepper, to taste
A shake of crushed red pepper, to taste
4 T. capers
1 c. olives (a mix of kalamata and green olives)
1 (15 oz.) can whole tomatoes
1. Season chicken breast halves with salt and black pepper. Heat a small amount of olive oil in a skillet; brown chicken in heated oil and then remove chicken from pan.
2. Heat another small amount of olive oil in the same skillet. Add onion slices and garlic; saute until onions soften a bit, about 2-3 minutes. Add black pepper, crushed red pepper, capers, and olives. Break up tomatoes with a fork (or your hands); add tomatoes, with juice, to the pan. Heat until simmering.
3. Add browned chicken to the pan. Simmer browned chicken in the olive-tomato mixture until cooked through and tender, about 15-20 minutes.
4. Serve over prepared cous-cous and top with fresh basil.