Sunday, June 28, 2009

Baked Couscous with Lemon Parsley Chicken

Forgive the poor quality of the photography on this one - perhaps it can be interpreted as a testament to how yummy this meal was, since I started eating before I realized I hadn't taken a photo. Either way, this meal is easy and quick, as we all love.

I haven't been doing a lot of cooking the past few days because we adopted two new kittens, and they've been keeping me out of the kitchen. But today, in spite of two little orange and white munchkins repeatedly trying to climb into the pantry and the refrigerator, I managed to churn out a really easy and tasty meal. The chicken has a lovely lemon, parsley, and caper topping that contrasts nicely with its bed of subtly flavored couscous. Simple and delish.

Baked Couscous with Lemon Parsley Chicken
adapted from Donna Hay's Off the Shelf
serves 4


2 boneless skinless chicken breasts, butterflied and halved
2 cups couscous
2 1/4 cups low sodium chicken broth
1 tablespoon EVOO (extra virgin olive oil)
cracked black pepper and sea salt
zest of 1 lemon
1/4 cup chopped flat-leaf parsley
1 tablespoon capers, chopped


1. Preheat oven to 400. Heat a little oil in a skillet and cook the chicken for 2 minutes on each side or until golden.

2. Spread the couscous in the base of a medium-sized casserole or baking dish. Pour the chicken broth and oil over it, and season with pepper and salt. Place the browned chicken on top of the couscous, and top with combined lemon zest, parsley, and capers.

3. Bake for 20 minutes or until chicken is cooked through. Fluff the couscous with a fork and spoon onto serving plates, topped with the chicken.


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