Chicken and Couscous With Fennel and Orange
"I'm almost certain this is a Cook's Country recipe and if not, it's very similiar. The beauty of it, besides taste, it's a one skillet dish."
photo by Artandkitchen
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts (tenderloins removed and breasts trimmed and pounded to a uniform 1/2-inch thickenss)
- 1⁄2 cup unbleached all-purpose flour
- salt & fresh ground pepper
- 1⁄2 cup olive oil (divided)
- 1 medium onion, sliced thin
- 1 fennel bulb, trimmed, cored and sliced thin
- 1 cup couscous
- 3 medium garlic cloves, minced
- cayenne pepper
- 1 cup orange juice (divided)
- 3⁄4 cup low sodium chicken broth
- 1⁄4 cup minced fresh cilantro leaves (divided)
directions
- Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
- Heat 2 tbs of the oil in a 12 inch nonstick skillet over medium high heat until shimmering. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6-8 minutes.
- Flip the chicken breasts over, reduce the heat to medium and continue to cook until the thickest part of the chicken is cooked through at the thickest part, about 6-8 minutes longer. Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while cooking the vegetables and couscous.
- Add 1 tbs more oil to the skillet and return to medium-high heat until shimmering. Add the onion, fennel and 1/2 tsp salt and cook until the onion is softened, 5-7 minutes. Stir in the couscous, garlic and a pinch cayenne and cook until fragrant, about 30 seconds. Stir in the 3/4 cup of the orange juice and broth, scraping up any browned bits. Bring to a simmer, cover, and let sit off the heat until the liquid is absorbed, about 5 minutes.
- In the meantime, whisk the remaining 5 tablespoons oil, remaining 1/4 cup orange juice, 2 tbs of the cilantro and a pinch of the cayenne together in a small bowl; set aside.
- Gently fold the remaining 2 tbs cilantro into the couscous with a fork and season with salt and pepper to taste. Drizzle the oil-orange juice mixture over the chicken and couscous before serving.
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Reviews
-
This is really a wonderful dish!<br/>I placed my cooked chicken in a pyrex mold at 70?C while I was preparing the vegetables.<br/>I confess I doubled the quantity of fennel and onion as in my family veggies are very appreciated. This was really the case.<br/>Finally I served everything and in the mold garnished with a thin quartered slice of orange.<br/>Yummy, delicious and tasty.<br/>Thanks a lot for posting this great recipe and offering to us.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
