Wine-Poached Chicken With Charmoula |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
From Martha Stewart Ingredients:
2 cups white wine |
4 teaspoons fresh cilantro |
6 black peppercorns |
4 chicken breasts |
1 tablespoon kosher salt |
1/2 tablespoon ground black pepper |
1 1/2 cups chicken stock |
1 cup couscous |
1/2 teaspoon turmeric |
1 tablespoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1 tablespoon garlic, minced |
3 tablespoons lemon juice |
2 teaspoons olive oil |
1/3 cup parsley, chopped |
1/3 cup tomato juice |
1/3 cup cilantro leaf, chopped |
1/2 teaspoon kosher salt |
1/8 teaspoon fresh ground pepper |
Directions:
1. In a high-sided frying pan or braiser, combine the wine, cilantro, and peppercorns. Bring to a boil, reduce the heat, and simmer. Add the chicken and poach, turning once, about 12 to 15 minutes. Season to taste with salt and pepper. Remove to a cutting board to rest.
2. Bring the stock to a boil. Add the couscous, stir, and bring to a second boil. Remove from the heat, cover, and let stand 5 minutes. Stir in the turmeric.
3. Combine the rest of the ingredients for the charmoula in a small bowl.
4. Serve the chicken breast on top of couscous. Pour charmoula on top.
|
|