Thursday, December 13, 2012

Leek-y Chicken with Cous Cous

I first made this recipe several years ago, while in college.  It was a hit.  Now that it's back on my radar, I'll definitely be making it more often.

This is a Rachael Ray recipe, and can be found here.

You'll need:

1 1/2 cups chicken broth
1 tbs butter
1 1/2 cups cous cous
1/4 cup golden raisins, chopped
2 tbs olive oil
1 1/2 pounds chicken tenders, cut into bite-sized pieces
salt and pepper, to taste
2 medium leeks, cut into half-moons and cleaned well
1 cup dry white wine or chicken broth

Heat the chicken broth and butter in a medium sauce pan.  After bringing it to a boil, add the cous cous and raisins.  Remove the pan from the heat, stir, and put the lid on.  Set aside.

Heat the olive oil in a large skillet.  Add the chicken.  Season with salt and pepper.  Cook through, turning occasionally.

Once the chicken is cooked through, add the leeks and cook for 2-3 minutes.  Add the wine (or chicken broth) and allow it to cook down by half (3-4 minutes).

Fluff the cous cous with a fork, and spoon it onto a plate.  Top with the chicken and leeks.

There you have it.  An easy, quick, pretty healthy dinner.

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