Chicken Casserole with Israeli Couscous and Mushrooms

A wonderful mixture of spices bring this dish to life. You can prepare the spice mix and store as I can guarantee you will want to make this again! If you are missing some of the spices just leave out but the key ones here are pepper, cumin, coriander & turmeric.



Spice Mix

• 1/2 tbsp ground black pepper
• 1/2 tbsp ground cumin
• 1/2 tbsp ground cardamom
• 1 tsp ground turmeric 
• 1/4 tsp ground caraway
• 1/4 tsp ground coriander seeds
• 1/4 tsp ground cloves
• 1/4 tsp ground coriander leaves

Mix all the ingredients and keep in an airtight jar.

Ingredients
serves 4
takes 30mins

• 2-3 tbsp olive oil
• 2 large onions, diced
• 3-4 cloves of garlic, chopped finely or crushed
• 2 carrots, diced
• 1 cup mushrooms, sliced thickly
• 1 large chicken breast, cut into 4cm pieces
• 2 tomatoes, grated - how to grate tomatoes>
• 1 cup Israeli couscous OR 2 cups normal couscous
• 1 tbsp spice mix
• 1/2 tsp curry powder
• 1/2 tsp turmeric
• salt & freshly cracked pepper
• 2 cups boiling stock - I used vegetable as I had some left over but you can use chicken or just plain boiling water
• fresh coriander to serve (optional)

Method

1. Heat 1 tbsp oil in a fry pan over high heat, add chicken (might
   
   have to do this in batches) and brown on all sides. You don't want to fully cook the chicken just seal in all the juices. Set chicken aside.
2. Heat 1-2 tbsp oil in a large saucepan over medium heat, add onions & garlic and saute until soft.
3. Add carrots & mushrooms and cook for another 4 minutes or until mushrooms are slightly brown.
4. Add tomatoes, couscous & spices and pour in boiling stock or water. Mix, taste and adjust seasoning if required. 
5. Bring to the boil, lower heat and cook covered for 10 minutes.
6. Add the chicken and continue simmering until most of the liquid is absorbed - another 10 minutes.
7. Add fresh coriander before serving and enjoy!

Adapted from The Book of New Israeli Food, Janna Gur