Prep 30 mins
Cook 15 mins
- 1 1⁄2 cups chicken stock
- 2 tablespoons butter
- 1⁄4 cup golden raisin, chopped
- 1 1⁄2 cups couscous
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs chicken tenders, cut into large bite-size pieces
- black pepper
- 2 medium leeks (or 1 large leek)
- 1 cup dry white wine
- 2 -3 tablespoons chopped fresh flat-leaf parsley, chopped
- Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
- When the liquid boils, add in the raisins and couscous; remove pan from heat.
- Stir the couscous and place the lid on the pot; let stand.
- Heat a large nonstick skillet over med-high heat; add in the olive oil.
- Add the chicken in a single layer and season it with salt and pepper.
- While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
- Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
- Place the leeks in a colander and run them under cold water.
- Separate the layers to release the dirt and grit; rinse well, then drain well.
- Add the leeks to the chicken and wilt 2-3 minutes.
- Add in the wine and let it cook down by half, 3-4 minutes.
- The leeks should still have some color but should be tender and the chicken should be cooked through.
- Add in the remaining 1 tablespoon butter and swirl into the sauce.
- Fluff the couscous with a fork and stir in the parsley.
- Place a bed of couscous on each dinner plate; top with chicken and leeks.
This is a very good and quite simple main dish. I did omit the golden raisins and felt that the sauce needed to be thickened slightly. I combined just a little cornstarch with some half and half and added it at the end of the cooking process to thicken and richen the sauce. Hubby loved it. We served this with Recipe #127186 for a quick weeknight meal.