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Prep 20 mins
Cook 17 mins
From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe.
- 4 boneless skinless chicken breasts, flattened to 1/2-inch thick
- 1⁄4 cup za'atar spice mix
- salt, to taste
- black pepper, to taste
- 4 tablespoons olive oil or 4 tablespoons grapeseed oil, divided
- 1⁄2 cup dry white wine (omit for non-alcoholic version)
- 1 cup chicken stock
- 1 1⁄2 cups israeli couscous
- 1⁄3 cup toasted pine nuts
- 1 orange, peeled and segmented
- 1 orange, juice and zest of
- 1 teaspoon cumin seed, toasted and ground
- 1⁄2 cup fresh cilantro, chopped (NOT dried)
- whole wheat pita bread
- imported olive
- Preheat oven to 350°F.
- Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
- Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
- Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
- Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
- Add the chicken stock and return to boil.
- Immediately add the couscous. Cover skillet tightly and remove from heat.
- Keep skillet covered 5 minutes or until liquid is absorbed.
- Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
- Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
- Season with salt and pepper to taste, if necessary.
- Transfer the couscous to a platter and place the chicken breasts on top.
- Serve with warm pita bread, tzatziki and imported olives.
I opted to marinate the flattened chicken breasts in the za'atar before cooking time; omitted the wine. The kids loved the chicken, particularly my za'atar-crazy toddler, but none of us cared for the orange-cumin flavoring of the couscous. I have repeated the chicken a few times.Thank you, Cookgirl!
A great, fast recipe! I had to make a couple small changes-- since the cilantro I thought I had at home turned out to be rotten, I used parsley instead. I also added some portabella mushrooms during the deglazing step. And I cut the chicken into strips and sauteed it with the za'atar instead of coating each piece individually, which saved a lot of time. The oranges went great with the couscous and za'atar chicken-- I will definitely make this again. Thanks for posting!
Made for NA*ME tag.
This was really good! I had some za'atar that was given to me by a friend from Lebanon, and I was looking for another way to use it. I omitted the wine and used wheat couscous rather than the Israeli style, to increase the fiber content. It was absolutely delicious -- loved the pine nuts, and the colors were beautiful with the orange zest and cilantro.