Tuesday, March 07, 2006

Moroccan Spiced Chicken with Olive and Lemon Couscous

Adapeted from Gourmet magazine
For the chicken: Cook 1/2t cumin, 1/2t paprika and 1/4t ground black pepper in 2T olive oil until fragrant. Brush the spiced oil onto boneless, skinless chicken breasts, reserving the pan to finish the sauce. Cook the chicken breasts until nicely browned in a grill pan.
For the sauce: Heat 1/4C orange juice, 1T honey, 1t lemon juice, 1 cinnamon stick (about 3") and 1/4t red pepper flakes. Simmer while the chicken cooks. When the chicken is done, remove to a plate and keep warm while the sauce is finished. Strain the sauce to remove any solids and place in the pan used to make the spiced oil. Use the sauce to deglaze the pan, then add 2T butter to finish the sauce.
For the Couscous: Saute 2 cloves of garlic in 3T of olive oil; add 1 3/4 C water and bring to a boil; add 1 1/2 C couscous and cook according to package instructions; add 1C chopped kalamata olives and 1 1/2t finely grated lemon zest. Finish with 1/3C chopped parsley.
Serve the chicken and couscous with the sauce topping.
Wine: Beringer Stone Celler Chardonnay ($5.99) http://www.beringer.com/beringer/catalog/index.jsp?cat_id=1041



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