Leek-y Chicken and Couscous

July 011

I bought a bunch of leeks at the farmers’ market recently and made some fantastic meals out of them. I love buying seasonal vegetables I’m not used to using and working them into our dinners. This one was fantastic! To amp up the flavor, I always use chicken broth instead of water (which Rachael also recommends here) when I make couscous (or any type of rice or grain for that matter). It may add calories, but the flavor is worth it!

Leek-y Chicken and Couscous

Serves: 4
Recipe courtesy of Rachael Ray

1 1/2 cups chicken broth
1 tablespoon unsalted butter
1/4 cup golden raisins (couple handfuls), chopped
1 1/2 cups plain couscous
2 tablespoons olive oil
1 1/2 pounds chicken tenders, cut into bite-size pieces
Salt
Pepper
2 mediums leeks or 1 large leek
1 cup dry white wine (about a third of bottle)
Chopped parsley (about a handful)

1. Heat broth and butter in medium saucepan. (Use pan with tight-fitting lid.) When boiling, add raisins and couscous. Take off heat. Stir and place lid on pan; let stand.

2. Heat large nonstick skillet over medium-high heat. Add oil. Add chicken in single layer, season with salt and pepper and cook, turning occasionally, until browned all over, 3 to 4 minutes.

3. While chicken works, trim tough tops and root ends from leeks. Cut remaining white and tender green parts in half lengthwise, then cut leeks into 1-inch half-moons. Place leeks in colander and run cold water over them. Separate layers to release dirt and grit. Rinse well, then drain.

4. Stir leeks into chicken and wilt 2 to 3 minutes. Add wine and let cook down by half, 3 to 4 minutes. Leeks should be tender with some bright green color and chicken cooked through.

5. Fluff couscous with fork and stir in parlsey. Spoon bed of couscous onto plate and top with chicken and leeks.

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~ by spontaneoustruth on August 9, 2009.

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