Glazed Chicken Breasts with Currant-Pistachio Couscous
By Matthew FairmanPublished on January 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons apricot preserves 1 tablespoon harissa 5 tablespoons extra-virgin olive oil, divided¼ cup dried currants 1 teaspoon grated lemon zest plus 2 tablespoons juice1 garlic clove, minced1 ½ teaspoons table salt, divided½ teaspoon pepper, divided4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1 ½ cups water 1 ¼ cups couscous ½ cup shelled pistachios, toasted and chopped
Before You Begin
Harissa, a North African chile paste, is sold in tubes, jars, or cans. Sprinkle with torn fresh mint leaves before serving.
Instructions
- Combine apricot preserves, harissa, and 1 tablespoon oil in bowl. Transfer 1 tablespoon harissa mixture to second bowl and stir in currants, lemon zest and juice, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil.
- Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ 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.
- 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 ½ inch thick and serve over couscous.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons apricot preserves
1 tablespoon harissa
5 tablespoons extra-virgin olive oil, divided
¼ cup dried currants
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 garlic clove, minced
1 ½ teaspoons table salt, divided
½ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 ½ cups water
1 ¼ cups couscous
½ cup shelled pistachios, toasted and chopped
Ingredients
2 tablespoons apricot preserves
1 tablespoon harissa
5 tablespoons extra-virgin olive oil, divided
¼ cup dried currants
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 garlic clove, minced
1 ½ teaspoons table salt, divided
½ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 ½ cups water
1 ¼ cups couscous
½ cup shelled pistachios, toasted and chopped
Ingredients
2 tablespoons apricot preserves
1 tablespoon harissa
5 tablespoons extra-virgin olive oil, divided
¼ cup dried currants
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 garlic clove, minced
1 ½ teaspoons table salt, divided
½ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 ½ cups water
1 ¼ cups couscous
½ cup shelled pistachios, toasted and chopped
Why This Recipe Works
For a fast and flavorful meal, we glaze chicken breasts with harissa and apricot preserves and pair them with a currant-pistachio couscous.
Before You Begin
Harissa, a North African chile paste, is sold in tubes, jars, or cans. Sprinkle with torn fresh mint leaves before serving.
Instructions
- Combine apricot preserves, harissa, and 1 tablespoon oil in bowl. Transfer 1 tablespoon harissa mixture to second bowl and stir in currants, lemon zest and juice, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil.
- Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ 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.
- 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 ½ inch thick and serve over couscous.
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