COOK­ING WITH RI­CARDO

StarMetro Toronto - - DAILY LIFE -

Quick Chicken and Cous­cous

Serves 4 to 6 In­gre­di­ents

• 1 whole leek, thinly sliced

• 2 tbsp (30 ml) olive oil for cous­cous

• 2 car­rots, peeled and grated

• 1/3 cup (50 g) dried cran­ber­ries, chopped

• 1 tsp ground fen­nel seeds

• 2 cups (500 ml) chicken broth for cous­cous

• 2 cups (400 g) cous­cous

• 1 1/2 lb (675 g) skin­less, bone­less chicken thighs, cubed

• 2 tbsp (30 ml) olive oil for chicken

• 3 tbsp (45 ml) sun­dried tomato pesto

• 1/2 tsp bird’s eye chili pep­per, chopped

• 1/2 cup (125 ml) chicken broth for chicken

• 1/2 cup (15 g) cilantro leaves

Di­rec­tions

1. In a pot over medium-high heat,

soften the leek in the oil for the cous­cous for 5 min­utes or un­til translu­cent. Add the car­rots, cran­ber­ries and ground fen­nel. Cook for 1 minute, then add the chicken broth for the cous­cous. Sea­son with salt and pep­per and bring to a boil. Re­move from the heat and add the cous­cous. Cover and let rest for

5 min­utes. Fluff with a fork and keep warm.

2. Mean­while, in a skil­let over high heat, brown the chicken in the oil for the chicken. Sea­son with salt and pep­per. Add the pesto and chili pep­per. Cook for

3 min­utes or un­til the chicken starts to slightly caramelize. Deglaze with the broth for the chicken and mix well.

3. Trans­fer the cous­cous to a serv­ing dish and top with the chicken. Gar­nish with the cilantro and driz­zle with the cook­ing liq­uid from the skil­let.

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