Recipe

Leek"y" Chicken And Couscous Recipe

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Ingredients

Directions

Step #1 Heat chicken stock & 1 tbsp butter in a medium pot with a tight-fitting lid.
Step #2 When the liquid boils, add in the raisins & couscous; remove pan from heat.
Step #3 Stir the couscous & place the lid on the pot; let this stand.
Step #4 Heat a large nonstick skillet over med-high heat; add in the olive oil.
Step #5 Add the chicken in a single layer & season it with salt & pepper.
Step #6 While the chicken browns on all sides, trim the rough tops & the root ends off the leeks.
Step #7 Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
Step #8 Place the leeks in a colander & run them under cold water.
Step #9 Separate the layers to release the dirt & grit; rinse well, then drain well.
Step #10 Add the leeks to the chicken & wilt 2-3 mins.
Step #11 Add in the wine & let it cook down by half, 3-4 mins.
Step #12 The leeks should still have some color but should be tender & the chicken should be cooked through.
Step #13 Add in the remaining 1 tbsp butter & swirl into the sauce.
Step #14 Fluff the couscous with a fork & stir in the the parsley.
Step #15 Place a bed of couscous on each dinner plate; top this with chicken & leeks.
Enjoy the Leek"y" Chicken & Couscous recipe

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