Chicken delivers protein pronto
Quick Chicken and Couscous
Ricardo Tested
Couscous
1 whole leek, thinly sliced 2 tbsp (30 mL) olive oil 2 carrots, peeled and grated 1/3 cup (50 g) dried cranberries, chopped 1 tsp (5 mL) ground fennel seeds 2 cups (500 mL) chicken broth 2 cups (400 g) couscous
Chicken
1-1/2 lb. (675 g) skinless, boneless chicken thighs, cubed 2 tbsp (30 mL) olive oil 3 tbsp (45 mL) sun-dried tomato pesto 1/2 tsp bird’s eye chili pepper, chopped 1/2 cup (125 mL) chicken broth 1/2 cup (15 g) cilantro leaves
Couscous
In a pot over medium-high heat, soften the leek in oil for 5 minutes or until translucent. Add carrots, cranberries and fennel. Cook 1 minute, then add broth. Season with salt and pepper and bring to a boil. Remove from heat and add couscous. Cover for 5 minutes. Fluff with fork, keep warm.
Chicken
In a skillet over high heat, brown chicken in oil. Season with salt and pepper. Add pesto and chili pepper. Cook 3 minutes or until chicken starts to slightly caramelize. Deglaze with the broth and mix well.
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.
Makes 4 to 6 servings.