Wednesday, April 14, 2010

Lemony Poppy Chicken with Sweet Pea & Mint Cous Cous

*No Sunday Soup today. We're busy,busy, busy in the middle of moving and painting and cleaning. I typed this up the other day, knowing I wouldn't have much time. Enjoy!

This is another family favorite. I love Rachael Ray recipes because they're tasty and so quick to put together. This is about a 15-20 minute meal from start to finish and even faster if you prep everything beforehand. With my husband working most evenings I'm always on the lookout for meals that don't take too much effort so I can still be with my little girls; this one fits the bill. I didn't make any alterations to the original recipe, but I have made the cous cous without the basil and mint. If you don't grow your own, buying fresh herbs can be pricey. If I had to choose one or the other to include, it would definitely be the basil!

2 1/2 cups chicken stock, divided
1 10-ounce box frozen peas
1 1/2 cups couscous
3 to 4 tablespoons extra-virgin olive oil
1 cup flour
Salt and pepper
2 lemons zested, 1 juiced
1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons poppy seeds
10 leaves of basil, chopped
10 leaves of mint, chopped

Place a medium-size saucepot over high heat and add 1 1/2 cups of the chicken stock. Bring to a boil then add the peas and the couscous. Place a lid on the pot and turn off the heat. Let sit for 5 minutes.

While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3-4 tablespoons olive oil. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.

Once the chicken has browned, add the remaining cup chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds. Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Add the garlic the last 2 minutes of cooking. Turn off the heat and squeeze the juice of 1 lemon into the pan.

When ready to serve, take the lid off the cous cous, fluff with a fork and add the fresh mint and basil.

SOURCE:Rachael Ray

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