Leek"y" Chicken and Couscous

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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