This gorgeous cookbook is a must own for home cooks with beautiful photos and easy to follow recipes for everyday meals as well as entertaining. Three Times A Day began as a blog called Trois fois par jour, by Quebec pop singer, Marilou and her husband, Alexandre to combine their shared passions of cooking and photography. The blog was also a form of healing for Marilou who suffered from anorexia in her late teens to find a healthy relationship with food and to keep her promise to eat three times a day. The blog turned into a bestselling cookbook with over 200,000 copies sold in Quebec and now excitedly has been translated into English. Three Times A Day was also selected by Chapters.Indigo Books for their coveted Heather's Picks list.
Enjoy this recipe courtesy of the Three Times A Day cookbook.
Lemon and Olive Chicken with Feta Couscous
Serves: 4
Prep time: 30 minutes
Economical, Entertaining, quick & easy.
Ingredients
Olive Oil, for cooking
6 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
1 yellow onion finely choppped
2 cloves garlic chopped
1/2 cup green olives, pitted
1/2 cup of Kalamata olives, pitted
Zest and juice of 1 lemon
1/2 cup of chicken stock
1/2 cup 15% or 35% cream
1/4 cup finely chopped parsley
For the Feta Couscous
1 tbsp Dijon Mustard
1/4 cup vegetable oil
1 tsp sugar
1 tsp dried oregano
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1 cup water
1 cup fine-grain couscous
Salt and freshly ground pepper, to taste.
Steps:
1. In a large pan, heat a drizzle of olive oil and cook the chicken until golden brown all over. Season with salt and pepper.
2. Add the onion and garlic. Cook for 3 more minutes.
3. Add the olives, lemon zest and juice, chicken stock and cream and let simmer for 15 minutes. Add the parsley and adjust the seasoning, if necessary.
4. In a large bowl, combine the Dijon, vegetable oil, sugar, oregano, parsley and feta. Set aside.
5. In a small pot, bring the water to a boil. Remove from the heat, add the couscous cover and set aside for 8 minutes, or until the water is completely absorbed. Do not stir.
6. Transfer the couscous to a large bowl. Add the feta mixture, stir well and adjust the seasoning.
7. Serve the chicken with couscous.
Recommended BC Wine pairing:
Monster Vineyards 2014 Skinny Dip Chardonnay ($17.90)
"Soft gold in colour. Aromas of peach and melon with subtle hints of mint. Flavours of baked apple, honey and apricot along with notes of lemon, and a touch of nectarine."
Monster Vineyards is the little sister to BC's well known Poplar Grove Winery both located on the Naramata Bench. Monster Vineyards focuses on affordable everyday drinking wines and offers outstanding value. The winery is a must visit not only for their wines but for the one of kind a tasting bar featuring two large chainsaw carved monster heads, made from beautiful California Redwood.
Recipe and photos from Three Times A Day by Marilou and Alexandre Champagne. Originally published in French as Trois Fois Par Jour by Les Éditions Cardinal. Reproduced with permission from House of Anansi Press.
