Grilled chicken with mushroom sauce and couscous

Grilled chicken with mushroom sauce and couscous | 0 Comments
From Grilled chicken with couscous, Aired on Sat 5/23
Chef Jeff Henderson,
Instructions

Method

grilled chicken

·       1 boneless, skinless chicken

·       1 teaspoon parsley, roughly chopped

·       1 teaspoon rough chopped oregano

·       1 big pinch ground coriander

·       1 big pinch ground cumin

·       1 big pinch salt

·       1 big pinch pepper

·       1 tablespoon toasted pine nuts (for garnish)

·       ¼ cup cherry tomatoes, halved (for garnish

 

sauce

·       2 tablespoons butter

·       ⅓ cup dates

·       1 tablespoon minced shallot

·       ¼ cup kalamata olives

·       1 ½ cups shiitake mushrooms, roughly chopped

·       1 ½ tablespoons small capers

·       ½ cup chicken stock

·       1 tablespoon minced garlic

 

couscous

·       2 cups hot chicken stock

·       1 cup dry couscous

·       1 fresh bay leaf

·       1 teaspoon ground cumin

·       1 teaspoon ground cardamom

 

WHAT TO DO

chicken

·       season chicken with all ingredients evenly on all sides and place in high heated grill pan

·       flip chicken halfway through cook time (8-10)

sauce

·       bring butter to medium heat

·       caramelize shallots

·       when shallots are caramelized, add mushrooms

·       add all other ingredients and stir frequently until sauce thickens

couscous

·       bring chicken stock to simmer

·       pour over all other ingredients in mixing bowl

·       stir to evenly incorporate quickly and cover with saran wrap

·       let sit for 10 minutes, or until liquid is absorbed

 

Presentation

·       spoon couscous onto plate

·       place chicken (sliced on the bias) on top couscous

·       drizzle sauce on top chicken and couscous

·       garnish with cherry tomato halves and pine nuts 

Ingredients
  • 1 boneless, skinless chicken
  • 1 teaspoon parsley, roughly chopped
  • 1 teaspoon rough chopped oregano
  • 1 big pinch ground coriander
  • 1 big pinch ground cumin
  • 1 big pinch salt
  • 1 big pinch pepper
  • 1 tablespoon toasted pine nuts (for garnish)
  • ¼ cup cherry tomatoes, halved (for garnish)
  • 2 tablespoons butter
  • ⅓ cup dates
  • 1 tablespoon minced shallot
  • ¼ cup kalamata olives
  • 1 ½ cups shiitake mushrooms, roughly chopped
  • 1 ½ tablespoons small capers
  • ½ cup chicken stock
  • 1 tablespoon minced garlic
  • 2 cups hot chicken stock
  • 1 cup dry couscous
  • 1 fresh bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom

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