Quick Saffron Chicken With Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Orange zest and a small amount of saffron elevate this quick chicken and couscouse dish. Ingredients:
2 teaspoons olive oil |
1/3 cup chopped shallot |
3/4 teaspoon paprika, divided |
1/2 teaspoon chopped fresh thyme |
1 teaspoon orange zest |
1/8 teaspoon saffron threads |
1 (14-ounce) can fat-free, reduced-sodium chicken broth |
1 cup frozen shelled edamame |
1 teaspoon salt, divided |
1 cup uncooked couscous |
4 ounces chopped bottled roasted red peppers, rinsed |
3/4 pound chicken breast |
Directions:
1. In a 4-quart pot with a tight-fitting lid, heat olive oil. Saute shallot, 1/2 teaspoon paprika, thyme, and orange zest over medium-high heat, 3 minutes, until shallot softens.
2. Combine saffron and broth in a bowl; stir until saffron dissolves.
3. Add edamame, stock, and 3/4 teaspoon salt to pot, cover, and bring to a boil. As soon as mixture boils, add couscous, stir, and cover tightly for 5 minutes. Uncover, add the peppers, and fluff the mixture with a fork.
4. Heat a grill pan over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon paprika and remaining 1/4 teaspoon salt. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; place on cutting board. Let sit 2 minutes. Cut chicken diagonally across grain. Serve over couscous.
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