Seared Chicken with Saffron Couscous
By America's Test KitchenPublished on April 8, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 2 tablespoons extra-virgin olive oil, plus extra for drizzling1 onion, chopped fine1 ½ cups chicken broth ¼ teaspoon saffron threads 1 cup couscous 1 cup pitted green olives, chopped, plus 2 tablespoons brine½ cup dried apricots, chopped¼ cup chopped fresh cilantro
Before You Begin
The test kitchen prefers Columela Extra Virgin Olive Oil.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown and registers 160 degrees, about 6 minutes per side. Transfer to plate; tent loosely with foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Add broth and saffron and bring to simmer. Stir in couscous, olives and brine, and apricots. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous with fork and season with salt and pepper to taste. Sprinkle with cilantro and drizzle with extra oil. Serve with chicken.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 ½ cups chicken broth
¼ teaspoon saffron threads
1 cup couscous
1 cup pitted green olives, chopped, plus 2 tablespoons brine
½ cup dried apricots, chopped
¼ cup chopped fresh cilantro
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 ½ cups chicken broth
¼ teaspoon saffron threads
1 cup couscous
1 cup pitted green olives, chopped, plus 2 tablespoons brine
½ cup dried apricots, chopped
¼ cup chopped fresh cilantro
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 ½ cups chicken broth
¼ teaspoon saffron threads
1 cup couscous
1 cup pitted green olives, chopped, plus 2 tablespoons brine
½ cup dried apricots, chopped
¼ cup chopped fresh cilantro
Why This Recipe Works
We cook the couscous in the same skillet as the chicken to infuse it with extra flavor from the browned bits in the pan.
Before You Begin
The test kitchen prefers Columela Extra Virgin Olive Oil.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown and registers 160 degrees, about 6 minutes per side. Transfer to plate; tent loosely with foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Add broth and saffron and bring to simmer. Stir in couscous, olives and brine, and apricots. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous with fork and season with salt and pepper to taste. Sprinkle with cilantro and drizzle with extra oil. Serve with chicken.
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