I made this dinner last week which is a combination of a few recipes. I am not sure how to classify this. May be it could be called a Brazilian dish.
Couscous is a North African staple which I was introduced to while living in Libya more than 2 decades ago. I bought two packs (6oz each) of instant couscous from the grocery store. Just follow the simple directions on the package for cooking it. It takes about 5 minutes to cook.
To make the dinner more interesting and tasty, I added some chicken and fried bananas to it. This makes for great dinner, though it is best when eaten hot right after cooking. Here are the recipes for those two items.
Sautéed Marinated Chicken Breast
From Modern Italian Cooking.
- 2 large chicken breasts
- 5 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh parsley leaves
- Salt and black pepper
- Juice of 1 large lemon
Skin, bone, and split the chicken breasts. Put the breasts in a large bowl. Add the oil, 2 tablespoons of lemon juice, garlic, and parsley. Season with salt and pepper. Mix well. Cover the bowl and marinate at room temperature for about 1 hour.
Put a large skillet over medium-high heat. Add the chicken and all of its marinade. Cook for 7 to 8 minutes, turning the chicken once during the cooking. The chicken should have a light golden color.
Stir in the additional lemon juice and cook and stir until the juice has evaporated.
Banana Farofa
From a Brazilian Recipes webpage.
Requires 15 minutes:
- 6 bananas, cut into thick slices
- 5 tablespoons butter
- 1 large onion cut into rings
- 3 tablespoons dried breadcrumbs
Fry the bananas in the butter until golden brown then remove the bananas from the butter. Fry the onion rings in the same butter. Add the bananas back in, along with the breadcrumbs and brown. Don’t let it get too dry. Add more butter if necessary. The crumbs should be coated with butter, but light and loose.
