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Рецепт Grilled Chicken Breasts With Couscous Salad, Christopher's
by Global Cookbook

Grilled Chicken Breasts With Couscous Salad, Christopher's
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Ингредиенты

  • 3 x red bell peppers
  • 2 x cloves garlic
  • 1 Tbsp. minced onion
  • 3 dsh chili oil or possibly to taste
  • 1 pch cayenne
  • 3 Tbsp. extra virgin olive oil
  • 4 x 4 oz skinless boneless chicken breast halves trimmed salt and freshly grnd black pepper
  • 1 c. couscous
  • 1/2 c. sliced fresh shiitake or possibly domestic mushrooms
  • 2 1/2 Tbsp. defatted chicken stock
  • 2 Tbsp. balsamic vinegar
  • 1 med tomato peel, seed and dice
  • 1/4 c. minced arugula or possibly watercress leaves
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. pine nuts toasted parsley sprigs for garnish

Инструкции

  1. Place peppers directly over the flame of a gas burner or possibly a charcoal fire.
  2. When one side is completely charred, turn and continue cooking till they are blackened all over, about 8 to 10 min. Alternatively, broil them about 4 inches from the heat for 10 to 15 min till they are blackened all over. Place them in a paper bag and set aside for about 15 min.
  3. Peel off skin and throw away membrane and seeds. Chop flesh coarsely and place in a food processor or possibly blender along with garlic, onion, chili oil and cayenne. Process till smooth. (The sauce can be made ahead and stored in the refrigerator for up to 2 days.)
  4. Brush 1 tsp. oil lightly over both sides of chicken breasts. Season with salt and pepper and grill or possibly broil for about 3 min per side, or possibly till no longer pink inside. Chill till cooled.
  5. Place couscous and 1/2 tsp. salt in a shallow heatproof dish. Stir in 1+1/2 c. boiling water and 1 tsp. extra virgin olive oil. Cover and let stand for 10 min. Fluff with a fork, then chill till cooled.
  6. Heat 1 tsp. oil in a nonstick skillet over medium heat. Add in mushrooms and saute/fry for 2 to 3 min, or possibly till softened. Set aside to cold.
  7. In a small bowl, whisk together chicken stock, vinegar and 1/8 tsp, salt.
  8. Gradually whisk in 2 Tbsp. oil. In a large bowl, combine 1/2-c. red-pepper sauce, couscous, mushrooms, tomato, arugula or possibly watercress, chives and pine nuts. Add in chicken stock mix and toss well. Mound on plates.
  9. Slice chicken thinly and arrange in a fan pattern over the couscous.
  10. Garnish with parsley and serve with additional red-pepper sauce.
  11. Description: "The star of this dish is the pungent and peppery couscous, whose sauce flavors the simply grilled chicken."Cuisine: "Phoenix"
  12. NOTES : Try the couscous hot with grilled fish or possibly at room temperature with canned tuna or possibly make it as a vegetarian dish, substituting vegetable stock for chicken stock.