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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
Couscous
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1 whole leek, thinly sliced
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2 tbsp (30 ml) olive oil
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2 carrots, peeled and grated
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1/3 cup (50 g) dried cranberries, chopped
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1 tsp ground fennel seeds
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2 cups (500 ml) chicken broth
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2 cups (400 g) couscous
Chicken
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1 1/2 lb (675 g) skinless, boneless chicken thighs, cubed
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2 tbsp (30 ml) olive oil
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3 tbsp (45 ml) sundried tomato pesto
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1/2 tsp bird’s eye chili pepper, chopped
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1/2 cup (125 ml) chicken broth
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1/2 cup (15 g) cilantro leaves
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Directions
Couscous
- In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork and keep warm.
Chicken
- Meanwhile, in a skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Add the pesto and chili pepper. Cook for 3 minutes or until the chicken starts to slightly caramelize. Deglaze with the broth and mix well.
- Transfer the couscous to a serving dish and top with the chicken. Garnish with the cilantro and drizzle with the cooking liquid from the skillet.
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