Couscous Risotto with Chicken and Spinach
By Alli BerkeyPublished on December 13, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch piecesSalt and pepper 3 tablespoons unsalted butter 2 medium leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly1 ½ cups pearl couscous 3 cups chicken broth 2 ounces (2 cups) baby spinach, chopped coarse1 ½ ounces Parmesan cheese, grated (¾ cup)½ cup frozen peas ⅓ cup heavy cream
Before You Begin
We recommend using a rasp-style grater to easily grate the Parmesan.
Instructions
- Season chicken with salt and pepper. Melt 1 tablespoon butter in Dutch oven over high heat. Add chicken and cook until lightly browned on all sides, about 6 minutes. Transfer to bowl; set aside.
- Melt remaining 2 tablespoons butter in now-empty pot over medium heat. Stir in leeks and couscous and cook until leeks have softened and couscous is lightly toasted, 4 to 6 minutes. Add broth and 1 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer until couscous is tender, about 12 minutes, stirring occasionally.
- Return chicken and any accumulated juices to pot and continue to simmer, covered, until chicken registers 160 degrees, about 5 minutes longer. Off heat, stir in spinach, Parmesan, peas, and cream. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 ½ cups pearl couscous
3 cups chicken broth
2 ounces (2 cups) baby spinach, chopped coarse
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup frozen peas
⅓ cup heavy cream
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 ½ cups pearl couscous
3 cups chicken broth
2 ounces (2 cups) baby spinach, chopped coarse
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup frozen peas
⅓ cup heavy cream
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 ½ cups pearl couscous
3 cups chicken broth
2 ounces (2 cups) baby spinach, chopped coarse
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup frozen peas
⅓ cup heavy cream
Why This Recipe Works
The couscous cooks to a perfect texture, absorbing the flavors of chicken broth, and the addition of Parmesan, peas, and heavy cream brings it all together in a satisfying, weeknight-friendly meal.
Before You Begin
We recommend using a rasp-style grater to easily grate the Parmesan.
Instructions
- Season chicken with salt and pepper. Melt 1 tablespoon butter in Dutch oven over high heat. Add chicken and cook until lightly browned on all sides, about 6 minutes. Transfer to bowl; set aside.
- Melt remaining 2 tablespoons butter in now-empty pot over medium heat. Stir in leeks and couscous and cook until leeks have softened and couscous is lightly toasted, 4 to 6 minutes. Add broth and 1 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer until couscous is tender, about 12 minutes, stirring occasionally.
- Return chicken and any accumulated juices to pot and continue to simmer, covered, until chicken registers 160 degrees, about 5 minutes longer. Off heat, stir in spinach, Parmesan, peas, and cream. Serve.
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