Chicken and Leek Couscous

3 Apr

Ingredients:

1 1/2 cups chicken Stock
2 tablespoons unsalted butter
1/4 cup golden raisins
1 1/2 cups plain couscous
2 tablespoon olive oil
1 1/2 pounds chicken breasts, sliced thinly
salt and pepper
1 large leek
1 cup red wine vinager
1 handful of fresh parsley, chopped

Directions:

1. Heat the chicken stock and 1 tablespoon of the butter in a medium pot with a tight fitting lid.
2. When the liquid begins to boil add the raisins and couscous and take the pot of the heat.
3. Stir the couscous and place the lid on the pot. Let it stand.
4. Heat a non-stick skillet over high heat and add the olive oil. Add chicken in a single layer and season with salt and pepper.
WHILE CHICKEN IS BROWNING ON BOTH SIDES:
5. Cut the leeks in half lenghwise, then into 1 inch half moons.
6. Place leeks in colander and run them under cold water to clean.
7. Add the leeks to the chicken and cook 2 to 3 minutes. Lower heat and add red wine vinegar. Cook for 3 to 4 minutes. Add the remaining tablespoon of butter and stir into sauce.
8. Add parsley to couscous and mix it in.
9. Place couscous on plate and top with chicken and leeks.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: