Poached chicken tossed with cinnamon scented couscous with almonds, raisins and mint
Course Main Course
Prep Time 30minutes
Cook Time 30minutes
Servings 6(click to scale)
1Tbspfresh garlic mashed
1Tbspfresh ginger root
1/4cupreduced sodium soy sauce
1 1/2lbboneless, skinless chicken breast
3Tbspextra virgin olive oil
1cupfrozen green peas
3Tbspsliced toasted almonds
Place juice, water, garlic, sliced ginger root (no need to peel), soy sauce and chicken breast in a large pot. Cover and bring slowly to a simmer and poach until cooked through. Remove chicken from liquid and strain. Reserve liquid for cooking couscous. When cool enough to handle, shred chicken breast and set aside.
Place couscous, salt, cinnamon and raisins in a container. To cook, pour boiling poaching liquid (liquid should be 1/2” above the top of dry couscous, may need to add boiling water), cover tightly and steam for 15 minutes. Do not over steam, the bottom will get clumpy. Fluff with a fork and set aside.
Heat a pan over medium heat and add oil, oranges and shredded chicken until heated through. Add the cooked couscous and green peas. Toss until heated through. Garnish with toasted nuts and chopped mint.
Properly cooked couscous is light and fluffy. Traditionally, couscous is made in a steamer while the stew is simmering in a vessel called couscoussiere.