Julie Goodwin is more than just a TV cook - she's an Aussie mum. She knows what you need to feed your family without breaking the bank or spending hours slaving over a hot stove. 20/20 MEALS is all about keeping your dinners simple, wallet-friendly and delicious.
1/3 cup olive oil
800 g skinless chicken thigh fillets
4 garlic cloves
1 large onion
2 teaspoons sea salt
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 cup chicken stock
1 cup water
1 cup pearl couscous
12 large green olives
¼ bunch flat-leaf parsley
Chef pan with lid
Cup and spoon measures
Large mixing bowl
2 chopping boards
1.Put the chef pan over a high heat with 2 tablespoons olive oil in it.
2. Cut the chicken thighs into 3 pieces each. Peel the garlic and peel and quarter the onion. Place the garlic, onion, salt, turmeric, cumin and 3 tablespoons oil into a food processor. Zest and juice the lemon into the processor and blitz until a smooth thick paste is achieved. Place in a large bowl and toss the chicken through.
3. Place the coated chicken in the hot oil. Leave it, not turning or stirring, for 3 minutes or until it is a lovely golden brown colour. Turn the chicken over and carefully pour the stock into the pan with the water. Bring to the boil then turn the heat down to low.
4. Using a spoon, nestle the pearl couscous around the sides of the chicken pieces, making sure that it is submerged in the liquid. Place the olives around the pan. Put the lid on the pan and simmer without stirring for 12–15 minutes or until the couscous is cooked and the liquid is almost all absorbed.
5. While the chicken is simmering, remove the stalks from the parsley and roughly chop the leaves. Scatter the parsley over the chicken and serve to the table in the pan.
Recipe and images taken from Julie Goodwin's 20/20 MEALS, published by Hachette, $45.
This recipe is grain-, gluten-, dairy-, nut- and refined sugar–free. Seriously, how often can you say that about desserts? These cupcakes are to die for. Don’t wait for high tea...On April 4, 2014
Spice up your breakfast this weekend with this fabulous recipe from Unbeatable.On June 12, 2015
Kids and adults love making, cooking and eating these. They’re great for aOn October 4, 2013
Serves 4On September 19, 2013
On August 1, 2013
Oh how they love walnuts in the Caucasus and how they love their Alycha plums, which are turned into a lovely sour sauce. Prunes will never be the perfect match;...On July 24, 2015