Leek"y" Chicken and Couscous
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 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
- salt
- black pepper
- 2 medium leeks (or 1 large leek)
- 1 cup dry white wine
- 2 -3 tablespoons chopped fresh flat-leaf parsley, chopped
Directions
- 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.
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