Faithy's Weeky Chicken

LEEK-Y CHICKEN AND COUSCOUS

AKA FAITH'S WEEKY CHICKEN

• 4 SERVINGS
• PREP 10 MIN
• COOK 20 MIN

102030

INGREDIENTS

• 1-1/2 cups chicken broth
• 1 tablespoon unsalted butter
• MJ uses olive oil to be healthier
• 
  
• 1/4 cup golden raisins (a couple of handfuls), chopped 
• (MJ uses dried cranberries or dried cherries because she doesn't like raisins)
  2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan1-1/2 cups plain couscous(MJ uses orzo sometimes.  Use whichever you like best just make sure you follow the package instructions and go with al dente)
• 
  
• 1-1/2 pounds chicken tenders, cut into bite-size pieces
• (MJ uses rotisserie chicken sometimes when she is in a hurry to get dinner out and on the table)
• 
  
• Salt and freshly ground pepper
• 
  
• 2 medium leeks or 1 large leek
• 
  
• 1 cup dry white wine (eyeball it—about a third of a bottle)
• (this is optional according to MJ.  she's the only one that likes wine so it gets left out in our house)
• 
  
• Flat-leaf parsley, chopped (about a handful)
• (this is if you are feeling fancy you won't know the difference without it.

1. Heat the chicken broth and the butter in a medium saucepan.

    (Use a pan with a tight-fitting lid.) When the broth boils, add the raisins

   and the couscous. Take the saucepan off the heat. Stir the couscous 

   and place the lid on the pan. Let stand.

   In a large nonstick skillet over medium-high heat. Add the EVOO,
   2 turns of the pan. Add the chicken in a single layer, season 
   with salt and pepper, and cook, turning occasionally,
   until browned all over, 3 to 4 minutes.
2. While the chicken works, trim the tough tops and root ends from the leeks.
   Cut the remaining white and tender green parts in half lengthwise, 
   then cut the leeks into 1-inch half-moons. Place the leeks in a colander 
   and run cold water over them. Separate the layers to release the dirt and grit. 
   Rinse the leeks well, then drain.
3. Stir the leeks into the chicken and wilt for 2 to 3 minutes. 
   Add the wine and let it cook down by half, 3 to 4 minutes. 
   The leeks should be tender, with some bright green color, 
   and the chicken should be cooked through.
4. Fluff the couscous with a fork and stir in the parsley. 
   Spoon a bed of couscous onto dinner plates and top with the chicken and leeks.
   Everyone in our house loves this recipe it is a staple, but as you can tell 
   MJ doesn't follow directions well.  She just reads the recipe and then goes 
   her own way.  If you aren't adventurous stick to the original recipe if you 
   want to walk without a "leash" go her way.   I'm sure it will be yummy either way.  
   
   
   p.s. this is what we are having for dinner tonight....yummo!!