RUHAMA'S ONE-PAN WONDER SKILLET MEAL Recipe; Castle Rock-WA

Ruhama's One-Pan Wonder Skillet Meal; seen on FB

April 19th: I don't know what the name of this recipe is … but it looked good, while Ruhama was making it on FB video - so, I thought I'd give it a go, for supper 🍽️, tonight 😊

I am making a couple adjustments 👩‍🍳 though: turkey, subbed for chicken & rice, subbed for the Israeli couscous - both, because they are what I currently have on hand 😉

And because there was no recipe title with the video, I'm just going to label it: "One-Pan Wonder Skillet Meal 🥘" This one-pan wonder has chicken, cabbage, onion, couscous (I used some of my 4Patriots White Rice) all cooked together, for an easy and delicious meal with minimal cleanup 👍

I halved the recipe for my needs: the servings are generous, & there were leftovers to be enjoyed at a later date.

Ruhama' One-Pan Wonder Skillet Meal  ~make 4 generous serv's

1 -1/2 lb. Chicken breast, cubed (hamburger or ground lamb can also be used) * 1 Onion, sliced * 1/2 head Green Cabbage, sliced * 1/2 TBSP Extra-Virgin Olive Oil * 1/2 tsp. Himalayan Pink Salt * 1/2 tsp. Turmeric powder * 1/2 tsp. dried Oregano * 1/4 tsp. Black pepper, ground * 1/2 tsp. Garlic Powder * 8-oz. Israeli couscous (1/2 c white rice; 1-1/4 c quinoa; 1/2 c orzo pasta; 3/4 c chickpeas; & 1/2 c + 3 TBSP. red lentils, can also be used) * 1/2 tsp. prepared Dijon Mustard * 1/2 tsp. Honey * 5 ounces Boiling Water - enough to cover ingredients in pan, not drown them; just cover them.

1 Lrg. Skillet, w-lid (4.5 qt, 11.8-inch) * 1 Lrg. Cooking Spoon * Measuring Cups & Spoons * 1 Lrg. Pyrex Measuring Cup * 1 Lrg. Kitchen Knife * Supper Plates & Silverware

1) In the skillet; add the olive oil, sliced onion, and cabbage.

Olive oil, sliced onion, and cabbage … and spices, added.

2) Season with salt, black pepper, turmeric, garlic powder, and oregano: mix well and let it sweat and soften for about 5 minutes.

Stir, to blend & soften veggies.

3) Move the vegetables to the edges of the skillet, and add the chicken breast cubes.

Move veggies to the edges of the skillet, and add the chicken.

4) Cook the chicken for about 5 minutes total, turning to golden both sides.

5) Add the Israeli couscous, Dijon mustard, honey, and salt; blend everything together.

Add the remaining ingredients.

6) Add boiling water, stir gently, and cover with a lid.

Add water - stir & cover.

7) Cook on high heat for 5 minutes, then reduce to low heat and cook for an additional 25 minutes.