Spiced Couscous with Chicken and Lime
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- ¼ cup plain Greek yogurt
- 1 teaspoons lime juice
- 1 teaspoon lime zest
- Salt and pepper
- 4 (6- to 8‑ounce) boneless, skinless chicken breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 1 pound Swiss chard, stems cut into ½-inch pieces, leaves cut into 1-inch strips
- ½ head cauliflower (1 pound), cored and cut into 1‑inch florets
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cayenne pepper
- 2 garlic cloves, minced
- 1¼ cups chicken broth
- 1 cup couscous
- ¼ cup raisins
- 2 tablespoons minced fresh cilantro
Procedure
To a small bowl add yogurt, lime juice, lime zest, ¼ teaspoon salt, and ¼ teaspoon pepper, whisk until combined; cover and refrigerate until serving.
Pat chicken dry with paper towels and season with salt and pepper. To a large skillet set over medium-high heat, add 1 tablespoon oil. When oil is shimmering, add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
To the same skillet, now set over medium heat, add remaining 1 tablespoon oil to skillet. When oil is shimmering, add onion, Swiss chard stems, and ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in dried spices and garlic and cook until fragrant, about 30 seconds. Stir in cauliflower. Stir in broth and nestle chicken, browned side up, into skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160°F, about 10 minutes.
Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing couscous. Add chard, a handful at a time to the vegetables and broth, and cook until wilted, about 2 minutes. Stir couscous and raisins into vegetable-broth mixture. Cover, remove from heat, and let stand for 5 minutes.
Fluff couscous mixture with fork and season with salt and pepper to taste. Transfer to a large, warm platter. Slice the rested chicken and arrange on top of couscous mixture, then drizzle with yogurt mixture and sprinkle with cilantro before serving.
Pat chicken dry with paper towels and season with salt and pepper. To a large skillet set over medium-high heat, add 1 tablespoon oil. When oil is shimmering, add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
To the same skillet, now set over medium heat, add remaining 1 tablespoon oil to skillet. When oil is shimmering, add onion, Swiss chard stems, and ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in dried spices and garlic and cook until fragrant, about 30 seconds. Stir in cauliflower. Stir in broth and nestle chicken, browned side up, into skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160°F, about 10 minutes.
Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing couscous. Add chard, a handful at a time to the vegetables and broth, and cook until wilted, about 2 minutes. Stir couscous and raisins into vegetable-broth mixture. Cover, remove from heat, and let stand for 5 minutes.
Fluff couscous mixture with fork and season with salt and pepper to taste. Transfer to a large, warm platter. Slice the rested chicken and arrange on top of couscous mixture, then drizzle with yogurt mixture and sprinkle with cilantro before serving.
Spiced Couscous with Chicken and Lime
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- ¼ cup plain Greek yogurt
- 1 teaspoons lime juice
- 1 teaspoon lime zest
- Salt and pepper
- 4 (6- to 8‑ounce) boneless, skinless chicken breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 1 pound Swiss chard, stems cut into ½-inch pieces, leaves cut into 1-inch strips
- ½ head cauliflower (1 pound), cored and cut into 1‑inch florets
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cayenne pepper
- 2 garlic cloves, minced
- 1¼ cups chicken broth
- 1 cup couscous
- ¼ cup raisins
- 2 tablespoons minced fresh cilantro
Procedure
To a small bowl add yogurt, lime juice, lime zest, ¼ teaspoon salt, and ¼ teaspoon pepper, whisk until combined; cover and refrigerate until serving.
Pat chicken dry with paper towels and season with salt and pepper. To a large skillet set over medium-high heat, add 1 tablespoon oil. When oil is shimmering, add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
To the same skillet, now set over medium heat, add remaining 1 tablespoon oil to skillet. When oil is shimmering, add onion, Swiss chard stems, and ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in dried spices and garlic and cook until fragrant, about 30 seconds. Stir in cauliflower. Stir in broth and nestle chicken, browned side up, into skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160°F, about 10 minutes.
Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing couscous. Add chard, a handful at a time to the vegetables and broth, and cook until wilted, about 2 minutes. Stir couscous and raisins into vegetable-broth mixture. Cover, remove from heat, and let stand for 5 minutes.
Fluff couscous mixture with fork and season with salt and pepper to taste. Transfer to a large, warm platter. Slice the rested chicken and arrange on top of couscous mixture, then drizzle with yogurt mixture and sprinkle with cilantro before serving.
Pat chicken dry with paper towels and season with salt and pepper. To a large skillet set over medium-high heat, add 1 tablespoon oil. When oil is shimmering, add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
To the same skillet, now set over medium heat, add remaining 1 tablespoon oil to skillet. When oil is shimmering, add onion, Swiss chard stems, and ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in dried spices and garlic and cook until fragrant, about 30 seconds. Stir in cauliflower. Stir in broth and nestle chicken, browned side up, into skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160°F, about 10 minutes.
Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing couscous. Add chard, a handful at a time to the vegetables and broth, and cook until wilted, about 2 minutes. Stir couscous and raisins into vegetable-broth mixture. Cover, remove from heat, and let stand for 5 minutes.
Fluff couscous mixture with fork and season with salt and pepper to taste. Transfer to a large, warm platter. Slice the rested chicken and arrange on top of couscous mixture, then drizzle with yogurt mixture and sprinkle with cilantro before serving.