Now that you’ve successfully massacred your whole chicken it’s time to prepare a few delicious meals. A favourite of ours is from American Test Kitchen’s Cooking for Two. It’s relatively quick and damn tasty. Who cares, but it’s possibly healthy too.
Chicken with Israeli couscous, spinach and feta
- 1/4 cup – Flour
- 2 – Boneless, skinless chicken breasts
- 2 tbsp – Olive oil
- 1 tbsp – Extra virgin olive oil
- 3/4 cup – Israeli couscous
- 1 – Shallot (minced)
- 3 – Garlic cloves (minced)
- 1/2 tsp – Lemon zest (grated)
- 2 tbsp – Fresh lemon juice
- 1/4 tsp – Pepperoncini flakes
- 1 3/4 cups – Chicken stock
- 6 cups – Baby spinach
- 1/2 cup – Feta cheese (and add more!)
- Salt & Pepper
- Heat oven to 200° and a pan to medium-high on the stove.
- Pat the breasts dry and then add salt and pepper.
- Dredge the chicken in the flour and shake off the excess.
- Add 1 tbsp of the olive oil to pan until it almost smokes.
- Lay the breasts in the pan and cook on the first side for 6 to 8 minutes until nicely browned.
- Continue cooking the chicken on the other side until the thick end is 160° to 165°. When done place the chicken on a plate, cover tightly with foil and chuck ‘em in the oven.
- Wipe the junk out of the pan and add the second half of the olive oil over medium-high heat.
- Toast the couscous in the pan until lightly golden.
- Add the shallot, 2/3 of the garlic, 1/4 tsp of lemon zest and 1/8 tsp of pepper flakes until fragrant. About 30 seconds.
- Stir in the stock, bring to a simmer and reduce to medium-low. Cook for 8 to 10 minutes and stir often.
- Meanwhile put 1 tbsp lemon juice, the extra virgin, remaining garlic, lemon zest and pepper flakes in a small bowl and whisk.
- Jump back to the stove top to add in the spinach, a handful at a time, and cook for 5 minutes.
- Of the heat add in most of the feta, remaining lemon juice and s&p to taste.
- Finally, portion out the couscous into bowls, place a chicken breast on each pile and add some more crumbled feta.
The photo above has a substitution. There was no spinach in the house so I used escarole which tasted great and added a nice bite.