Ingredients
-
4
-
1/2
-
-
1/2
-
1
-
1
-
1
-
3
-
-
1
-
3/4
-
1/4
-
-
-
Directions
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 , This is really a wonderful dish!I placed my cooked chicken in a pyrex mold at 70?C while I was preparing the vegetables I confess I doubled the quantity of fennel and onion as in my family veggies are very appreciated This was really the case Finally I served everything and in the mold garnished with a thin quartered slice of orange Yummy, delicious and tasty Thanks a lot for posting this great recipe and offering to us
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
