Thermal Pearl Couscous with Chicken and Sun-Dried Tomatoes - photo 1
← Recipes

Thermal Pearl Couscous with Chicken and Sun-Dried Tomatoes

Pikantne Main Dishes Takeaway Dishes Lunches 260 min Easy 22 wyświetleń ~9.83 PLN - (0)
Rate:
(0)
Start Cooking

Description

Discover the magic of cooking in a thermos! This recipe is a revolutionary approach to preparing meals on the go, perfect for those who are busy but value health and flavor. This dish is a complete, one-pot (or rather 'one-thermos') Mediterranean-style meal. A combination of delicate pearl couscous, juicy pieces of chicken, intensely flavored sun-dried tomatoes, and fresh spinach, all seasoned with aromatic garlic, oregano, and a hint of lemon. The entire 'cooking' process takes place without using additional energy, relying solely on the heat accumulated in a good quality food thermos. After a few hours, you open the thermos and enjoy a perfectly cooked, hot, and aromatic meal, wherever you are – at work, at university, or on a mountain trail. It's not just convenience, but a culinary adventure that changes the way you think about lunchboxes.

Ingredients (13)

Servings:
1
  • Pearl couscous 80 g
  • Chicken breast 100 g
  • Vegetable broth 250 ml
  • Sun-dried tomatoes in oil 30 g
  • Szpinak baby 30 g
  • Garlic 1 ząbek
  • Olive oil 15 ml
  • Lemon juice 5 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • Dried oregano 1 łyżeczka
  • ✨ Opcjonalne
  • Feta cheese 20 g
  • Fresh parsley 0.2 pęczków
💰 Szacowany koszt dania: ~9.83 PLN

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

The key to success is to heat the thermos as much as possible. Boil about 0.5 liters of water in a kettle. Pour the boiling water into your food thermos, tightly screw on the lid, and set it aside for at least 10 minutes. This process, called 'tempering' or 'preheating', will warm the inner walls of the container, ensuring that the thermos does not 'steal' valuable heat from the dish, making the cooking process efficient.

Use a food thermos with a wide opening, made of stainless steel, with a capacity of at least 500-750 ml. The better the quality of the thermos (ability to maintain temperature), the more reliable the final result. Do not skip this step; it is absolutely essential!
2

While the thermos is heating up, prepare all the ingredients. Wash the chicken breast, dry it with a paper towel, and cut it into very small cubes, no larger than 1 cm on each side. Peel the garlic and finely chop it or press it through a garlic press. Remove the sun-dried tomatoes from the marinade and cut them into thin strips. Rinse and dry the fresh spinach. If you are using optional ingredients, chop the parsley and crumble the feta cheese.

Ingredients: Chicken breast, Garlic, Sun-dried tomatoes in oil, Szpinak baby, Feta cheese, Fresh parsley
The size of the chicken cubes is critical for safety! Small pieces ensure that the meat cooks fully in the hot liquid. Use a sharp knife and a stable cutting board.
3

In a small skillet or saucepan, heat one tablespoon of oil (preferably sun-dried tomato oil). Add the chopped chicken and sauté over medium heat for 2-3 minutes, until the meat changes color from pink to white on all sides. It doesn't need to be fully cooked; the goal is to 'seal' it. Then add the minced garlic and dried oregano, and sauté for another 30 seconds, stirring constantly until the garlic releases its aroma. Remove the skillet from the heat.

Ingredients: Chicken breast, Olive oil, Garlic, Dried oregano
Be careful not to burn the garlic, as it will become bitter. A brief sauté is enough. This step is important not only for flavor but also raises the initial temperature of the ingredients, which aids the cooking process in the thermos.

Assembly of the dish in the thermos

4

Prepare boiling vegetable broth. Carefully pour the hot water from the thermos. Act quickly so the thermos doesn't cool down. Immediately pour the dry pearl couscous into the bottom of the thermos. On top of the couscous, add the contents of the pan (hot chicken with garlic and oil), chopped sun-dried tomatoes, and fresh spinach leaves. Season everything with salt and freshly ground pepper.

Ingredients: Pearl couscous, Chicken breast, Sun-dried tomatoes in oil, Szpinak baby, Salt, Pieprz czarny świeżo mielony
Order matters. Pouring dry couscous at the bottom prevents it from sticking to the sides and makes it easier to mix after cooking. Work efficiently to minimize heat loss.
5

Pour all the ingredients in the thermos with boiling vegetable broth. The liquid should reach about 2-3 cm above the level of the ingredients. Add freshly squeezed lemon juice. Take a long-handled spoon and gently but thoroughly stir the contents of the thermos, making sure that the couscous has not stuck to the bottom. Immediately after stirring, tightly close the thermos.

Ingredients: Vegetable broth, Lemon juice
Use boiling broth straight from cooking - this is key to the success of the recipe. Do not fill the thermos to the brim, leave some space. Double-check that the lid is tightly and securely closed.

Finalization

6

Set the sealed thermos at room temperature for at least 4 hours, and a maximum of 6-7 hours. During this time, do not open the thermos, do not shake it, and do not tilt it abruptly. Let the magic of heat work. The couscous will absorb the hot liquid, the chicken will reach full readiness, and all the flavors will blend perfectly.

Every time you open the thermos, there is a huge loss of heat and the cooking process stops. Patience is the key ingredient here! You can prepare the dish in the morning so that it is perfect for lunch.
7

After the required time has passed, carefully open the thermos. Be cautious of the hot steam that will escape. Take a fork and gently fluff the couscous, mixing it with the rest of the ingredients. The dish is ready to eat! You can eat it directly from the thermos. To enhance the flavor, sprinkle the dish with crumbled feta cheese and freshly chopped parsley (if using). Enjoy!

Ingredients: Feta cheese, Fresh parsley
Before eating, check if the chicken is fully cooked - it should be white and tender inside. If everything has been done according to the instructions, there should be no problem. Add the feta and parsley just before eating to keep them fresh.

Fun Fact

💡

The thermos, or more accurately, the Dewar vessel, was invented in 1892 by Scottish physicist Sir James Dewar. It was originally not intended for storing coffee but for maintaining a constant low temperature in scientific experiments. Commercial use for storing beverages and food only began in the early 20th century.

Best for

Lunch do pracy lub szkoły Ciepły posiłek na wycieczce Obiad w podróży Energooszczędne gotowanie

Tips

🍽️ Serving

The dish tastes best eaten directly from the thermos, especially outdoors. If you're eating at home or in the office, you can transfer it to a bowl. Sprinkling the dish with fresh herbs, crumbled feta, or toasted sunflower seeds just before serving will add crunch and freshness.

🥡 Storage

This dish is meant to be consumed on the day it is prepared, within a few hours after finishing the 'cooking' in the thermos. It is not suitable for storage in the refrigerator and reheating. Treat it as a fresh takeout meal.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Kremowe risotto z pieczoną dynią, szałwią i prażonymi orzechami 60 min

Kremowe risotto z pieczoną dynią, szałwią ...

Main dishes
Creamy Kulajda with Wild Mushrooms and Poached Egg 60 min

Creamy Kulajda with Wild Mushrooms and Poa...

Czech Cuisine
Kremowa Zupa Grzybowa z Makaronem 90 min

Kremowa Zupa Grzybowa z Makaronem

Soups
Kremowe Kluski Kładzione w Sosie Grzybowym z Tymiankiem 45 min

Kremowe Kluski Kładzione w Sosie Grzybowym...

I don't know
Christmas Cabbage Rolls with Buckwheat and Forest Mushrooms 180 min

Christmas Cabbage Rolls with Buckwheat and...

Regional Cuisine for Christmas Eve
Creamy Korma with Pumpkin and Chickpeas 60 min

Creamy Korma with Pumpkin and Chickpeas

Indian Cuisine

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Takeaway Dishes
Takeaway Dishes

Takeaway dishes are a tasty and practical solution for busy people - prepared to eat outside the home. Recipes for lunch boxes that transport well and taste great even cold. Salads in jars, wraps, panini sandwiches, and Japanese-style bento boxes. Dishes that can be reheated in the microwave: cur...

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama