Poached Chicken And Vegetables With Couscous
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Place over high heat and bring to a boil, covered
2
Season chicken breasts with salt and arrange in a deep, large skillet
3
Cover chicken with vegetables
4
Add bay leaf, thyme sprigs, and chicken stock to the pan
5
Reduce heat to simmer and cook for 15 minutes
6
Remove bay and thyme sprigs
7
Remove the chicken breasts and cut into slices
8
Return chicken slices to the pan and adjust seasoning, to your taste
9
Put the couscous into a heatproof serving bowl
10
Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes
11
Remove the lid, season the couscous with salt, and fluff with a fork
12
Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables
13
Cover meat and vegetables with some broth
14
Garnish each serving with chives and parsley
15
Refrigerate or freeze the whole breast pieces for Portuguese Chicken