Recipe by COOKGIRl
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.
Top Review by UmmTariq
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!
- 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
Directions See How It's Made
- 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.