| This recipe is liked by 0 person(s). |
Chicken with Israeli Couscous, Spinach, and Feta
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Cooking for Two magazine 2009
| Israeli couscous is larger than traditional couscous and therefore must be simmered. Orzo may be substituted. | |
| 1/4 c. | all-purpose flour |
| 2 (6-8 oz.) | boneless, skinless chicken breasts, trimmed |
| table salt and ground black pepper | |
| 3 Tb. | olive oil |
| 3/4 c. | Israeli couscous |
| 1 | shallot, minced (about 3 Tb.) |
| 3 | garlic cloves, minced (about 3 tsp.) |
| 1/2 tsp. | grated zest + 2 Tb. fresh juice, from 1 lemon |
| 1/4 tsp. | red pepper flakes |
| 1 3/4 c. | chicken broth |
| 6 oz. | baby spinach, (about 6 c.) |
| 2 oz. | feta cheese, crumbled (about 1/2 c.) |
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.
2. Heat 1 Tb. of the oil in a 10" nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breass in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the chicken breasts, reduce the heat to medium, and continue to cook until the thickest part of the breast registers 160-165 degrees on an instant-read thermometer, 6-8 minutes longer. Transfer the chicken to a plate, tent loosely with foil, and let rest in the warm oven while preparing the couscous.
3. Wipe out the skillet with a wad of paper towels. Add 1 Tb. more oil and the couscous to the skillet and toast over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp. of the garlic, 1/4 tsp. of the pepper flakes and cook until fragrant, about 30 seconds.
4. Stir in the broth and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8-10 minutes.
5. Meanwhile, whisk 1 Tb. of the lemon juice, remaining 1 Tb. oil, remaining 1 tsp. garlic, remaining 1/4 tsp. lemon zest, and remaining 1/8 tsp.pepper flakes together in a small bowl.
6. Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta and remaining 1 Tb. lemon juice and season with salt and pepper to taste. Divide the couscous between two plates and top with the chicken. Drizzle with the lemon juice mixture and serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe