Chicken Breasts with Parsley-and-Tomato Couscous
By America's Test KitchenPublished on December 22, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 (12-ounce) bone-in split chicken breasts, halved crosswiseSalt and pepper 1 tablespoon vegetable oil 1 ¼ cups low-sodium chicken broth 1 cup couscous 1 tomato, cut into ¼-inch dice3 scallions, sliced thin3 tablespoons minced fresh parsley 1 tablespoon lemon juice ¼ teaspoon red pepper flakes
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with foil.
- Meanwhile, bring broth to boil in medium saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in tomato, scallions, parsley, lemon juice, and red pepper flakes. Season with salt and pepper to taste. Serve chicken with couscous.
Time
30 minutesYield
Serves 4Ingredients
4 (12-ounce) bone-in split chicken breasts, halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 ¼ cups low-sodium chicken broth
1 cup couscous
1 tomato, cut into ¼-inch dice
3 scallions, sliced thin
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
¼ teaspoon red pepper flakes
Ingredients
4 (12-ounce) bone-in split chicken breasts, halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 ¼ cups low-sodium chicken broth
1 cup couscous
1 tomato, cut into ¼-inch dice
3 scallions, sliced thin
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
¼ teaspoon red pepper flakes
Ingredients
4 (12-ounce) bone-in split chicken breasts, halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 ¼ cups low-sodium chicken broth
1 cup couscous
1 tomato, cut into ¼-inch dice
3 scallions, sliced thin
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
¼ teaspoon red pepper flakes
Why This Recipe Works
Cooking the chicken skin side down ensured well-rendered skin, while covering the pan helped it cook faster. A small amount of red pepper flakes imparted a mellow heat that didn’t overpower the dish.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with foil.
- Meanwhile, bring broth to boil in medium saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in tomato, scallions, parsley, lemon juice, and red pepper flakes. Season with salt and pepper to taste. Serve chicken with couscous.
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