Behind this dish c 'is an affectionate little story.
Some time ago, worked in the company of a young family of Senegalese origin, that since he had left his country, had not had many opportunities to pursue a job with significant contacts to our lifestyle. He had not been able to learn Italian in a manner worthy of his level. He said that in fact his Faes had studied up to the first year of university, then some complication family forced him to leave Senegal for France and then Italy.
For some months she also lived at home with my parents and I saw him often.
One day I asked what prospects he saw in his life, if he thought that sooner or later he would return to his country. He said that Imagine not having to return to live there, where he saw real opportunities and therefore imagined his future in Italy. It was at this point that I said that was essential for him to learn Italian better and offered to do a few lessons, in an informal way, just because he could learn at least the minimum for greater impact. I took a basic book, a notebook and began with a lesson a week. He came home more or less for the hour of dinner, I cooked, and meanwhile did talk, eat and then came the most technical part of the rules and grammar.
'm not a teacher, I have not even qualified to humanistic oriented and I must say it was a commitment not easy ... On the other hand riscontrai actually had a very good level of knowledge of French and even complex grammatical structures, with the time and manner verbs were their own. He learned quickly and our lessons took him a little further. In the meantime, we could make even a small exchange in the kitchen. He asked me to cook this chicken and I wrote down the recipe.
Today, after so long, I've redone the Contest Eleanor and to make the recipe really complete, I joined the tomatoes caramelized. I like to think this bit of sweet, spicy mustard around.
I have not heard of my "assistant" for some time, I hope that he could make at least part of his desires ... and having a good memory of our food - lessons!
Cous Cous with chicken with mustard for 2 servings
350 gr.
chicken breast 1 / 2 leek or 1 onion 1 lemon
aromatic mustard 2 tablespoons extra virgin olive oil, salt and pepper
200 gr. cous cous
15 cherry tomatoes 1 tablespoon sugar 3 tablespoons oil
With a few hours in advance, prepare the chicken breasts cut into pieces and sfreganto with lemon juice and mustard. Put in refrigerator to rest.
Cut tomatoes in half and arrange in a baking pan on the bottom should be placed oil and sugar. The part of cut tomatoes should be pointing down. Bake at 130 ° ventilation for about an hour or more.
Now the chicken fry the leek, add the chicken and brown, cook by adding little water and salt. It will take about twenty minutes.
Meanwhile, in a nonstick pan, put a little oil to heat and brown the cous cous, taking care to move well without leaving darken. A roasting done, add a bowl of about 250 ml. of warm water, add salt and leave inflate quarter of an hour, having shelled with a fork.
Finally the dish. The dish is unique and
comprente cereals, animal proteins, vegetables with leek-and-tomatoes and requires little preparation, most of the times is for cooking. If you like spicy, you can choose the aromatic mustard, as I did here, otherwise the delicate version is fine.
Eleonoradi With Butter and honey, for the opportunity to participate in this contest interesting!
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