1 whole leek, thinly sliced

30 ml (2 tbsp) olive oil

2 carrots, peeled and grated

50 g (1/3 cup) dried cranberries

5 mL (1 tsp) ground fennel seeds

500 ml (2 cups) chicken broth

400 g (2 cups) of couscous


675 g (1 1/2 lb) boneless, skinless chicken thighs, cut into cubes

30 ml (2 tbsp) olive oil

45 ml (3 tbsp) dried tomato pesto

2.5 mL (1/2 tsp) chopped bird chilli

1/2 cup (125 mL) chicken broth

15 g (1/2 cup) fresh coriander leaves



In a saucepan over medium-high heat, soften the leek in oil for 5 minutes or until translucent. Add carrots, cranberries and fennel. Continue cooking for 1 minute. Add broth and bring to a boil. Salt and pepper. Remove from fire. Add the couscous. Cover and let swell 5 minutes. Unfold the beans with a fork. Reserve warm.


Meanwhile, in a skillet over high heat, brown the chicken in oil. Salt and pepper. Add pesto and chilli. Continue cooking for 3 minutes or until chicken begins caramelizing lightly. Deglaze with chicken broth and mix well.
In a presentation dish, spread the couscous and chicken. Garnish with coriander and drizzle with the juice.

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