ok folks..
recipe time..
don’t ever complain ole cracker doesn’t cover all the bases..
claire and i were on the way home from somewhere the other day..
daddy: “claire.. we need to cook a nice dinner for mommy and the boys..”
claire: “yesh!! i hep cook!!”
daddy: “ok.. you got it.. what should we cook for dinner?”
claire: “apples!!”
daddy: “roger that.. apples it is..”
here’s what i did when we got home..
1st - thaw/quick marinate chicken
place frozen chicken breasts in freezer or other ziplock bag
add italian dressing of any kind or just vinegar and oil to bag
add any other seasonings to bag you feel like throwing in there (i usually add some garlic among other things)
IMPORTANT - get as much of the air out of the bag as possible - this will help the chicken thaw much faster and marinate more completely - i do this by zipping the bag over to one corner and sucking the air out - looks goofy but works like a champ..
place the chicken in a large bowl or other container large enough to hold the whole bag - place the sealed bag in that container and fill with cold water - then leave it under the tap WITH THE WATER RUNNING - people like to ignore this and turn the water off - when you do that, the frozen chicken keeps the water too cold to thaw the chicken.. the water doesn’t have to be running fast.. just a trickle will keep the water flowing and let the meat thaw.. just leave the water running, people.. trust me..
also.. the bag needs to be submerged.. if it’s floating to much and the chicken is not down in the water, put another, heavier bowl or something on top of the bag to keep it down..
2nd - apples
peel, core, and slice 4 apples
there’s actually more vitamins, fiber, etc in this dish with the apple peel left on but i don’t like cooked apple skins.. so.. ya know..
you can slice these any way you please.. i just kind of chunked mine - 1/2 inch thick or so is fine.. doesn’t matter as long as they’re reasonably consistent..
place chopped apples in large sautee pan
add apple juice, apple sauce, cinnamon, sugar, honey, caramel sauce (i threw this in because we had one of those mcdonalds caramel things they give you with their apples), spoonful of dijon mustard, brown sugar, splash of lemon juice..
stir and cover - medium heat - let it sit until the chicken is finished thawing.. (+/- 20 minutes)
get your couscous stuff out and ready to roll but don’t start it yet - directions will be different by brand but it shouldn’t take more than 8 minutes or so to cook..
once the chicken is thawed, start the grill..
start the couscous..
stir the apples.. adjust heat if necessary..
grill the chicken..
couscous should be finished by the time the chicken is done..
apples should be in good shape now too.. you’re really just cooking to the preferred consistency here - i like them a little crunchy - you might cook them a little longer..
3rd now the presentation..
i like to cut a wedge of the couscous instead of fluffing it.. makes a more striking presentation..
so..
cut a wedge of couscous or dump a pile of it on the center of the plate..
cut one chicken breast longways creating two long “sticks” of chicken..
lay those “sticks” across the couscous either flat on top or leaned over and crossed (i crossed mine)
take a bunch of the cooked apples and place them on top.. letting the gooey stuff run down through the chicken and into the couscous..
serve..
graciously give all credit to cracker as you are praised, thanked, and admired..
you’ll notice there’s no list of ingredients or measurements anywhere in this recipe..
that’s how a recipe should be.. everyone who makes this is going to produce a unique dish.. you’ll add your own ideas and make changes according to your own tastes and preferences..
also.. i am too lazy to measure or provide you with measurements and i don’t really care how yours turns out..
so.. there’s that reason, too..