Weekly Winner: Not Your Average Tuesday Night Chicken Dinner

glazed chickenI think chicken breasts get a bad wrap.  Yes, the can be bland and boring but that is not their fault!  It’s the fault of whoever cooks them!  Done right, they can be an easy, nutritious, and downright tasty go-to dinner pick.  Treat them right and they will reward you with a delectable, low-fat, protein-rich meal.  Because they are such a blank canvas, they take well to aggressive seasoning.  And this sweet-spicy combination is the perfect example.

Glazed Chicken Breasts with Currant-Pistachio Couscous, comes from Cook’s Country Magazine.  It brings the heat with harissa, but tempers it nicely with the apricot preserves.  It’s a super easy, uniquely different one-pan dinner that I’ll be making frequently this spring.

Glazed Chicken Breasts with Currant-Pistachio Couscous

Serves 4

2 Tbsp apricot preserves

1 Tbsp harissa

5 Tbsp olive oil, divided

1/4 cup dried currants

1 tsp grated lemon zest plus 2 Tbsp juice

1 garlic clove, minced

1-1/2 tsp salt, divided

4 (6 to 8-oz) boneless, skinless chicken breasts, trimmed

1-1/2 cups water

1-1/4 cups couscous

1/2 cup shelled pistachios, toasted and chopped.

Procedure:

  1. Combine apricot preserves, harissa and 1 tablespoon oil in bowl.  Transfer one tablespoon harissa mixture to second bowl and stir in currants, lemon zest and juice, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil.
  2. Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper.  Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking.  Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to cutting board, brush all over with harissa-apricot mixture (without currants), and tent with foil.
  3. Bring water to boil in now-empty skillet over high heat.  Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in pistachios and harissa-currant mixture.  Slice chicken 1/2 inch thick and serve over couscous.

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