Za'atar Chicken With Orange Israeli Couscous |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 4 |
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From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe. Ingredients:
4 boneless skinless chicken breasts, flattened to 1/2-inch thick |
1/4 cup za'atar spice mix |
salt, to taste |
black pepper, to taste |
4 tablespoons olive oil or 4 tablespoons grapeseed oil, divided |
1/2 cup dry white wine (omit for non-alcoholic version) |
1 cup chicken stock |
1 1/2 cups israeli couscous |
1/3 cup toasted pine nuts |
1 orange, peeled and segmented |
1 orange, juice and zest of |
1 teaspoon cumin seed, toasted and ground |
1/2 cup fresh cilantro, chopped (not dried) |
whole wheat pita bread |
tzatziki |
imported olive |
Directions:
1. Preheat oven to 350°F.
2. Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
3. Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
4. Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
5. Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
6. Add the chicken stock and return to boil.
7. Immediately add the couscous. Cover skillet tightly and remove from heat.
8. Keep skillet covered 5 minutes or until liquid is absorbed.
9. Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
10. Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
11. Season with salt and pepper to taste, if necessary.
12. Transfer the couscous to a platter and place the chicken breasts on top.
13. Serve with warm pita bread, tzatziki and imported olives.
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