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Receta Grilled Chicken Breasts With Couscous Salad, Christopher's
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Ingredientes
- 3 x red bell peppers
- 2 x cloves garlic
- 1 Tbsp. minced onion
- 3 dsh chili oil or possibly to taste
- 1 pch cayenne
- 3 Tbsp. extra virgin olive oil
- 4 x 4 oz skinless boneless chicken breast halves trimmed salt and freshly grnd black pepper
- 1 c. couscous
- 1/2 c. sliced fresh shiitake or possibly domestic mushrooms
- 2 1/2 Tbsp. defatted chicken stock
- 2 Tbsp. balsamic vinegar
- 1 med tomato peel, seed and dice
- 1/4 c. minced arugula or possibly watercress leaves
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. pine nuts toasted parsley sprigs for garnish
Direcciones
- Place peppers directly over the flame of a gas burner or possibly a charcoal fire.
- When one side is completely charred, turn and continue cooking till they are blackened all over, about 8 to 10 min. Alternatively, broil them about 4 inches from the heat for 10 to 15 min till they are blackened all over. Place them in a paper bag and set aside for about 15 min.
- Peel off skin and throw away membrane and seeds. Chop flesh coarsely and place in a food processor or possibly blender along with garlic, onion, chili oil and cayenne. Process till smooth. (The sauce can be made ahead and stored in the refrigerator for up to 2 days.)
- Brush 1 tsp. oil lightly over both sides of chicken breasts. Season with salt and pepper and grill or possibly broil for about 3 min per side, or possibly till no longer pink inside. Chill till cooled.
- Place couscous and 1/2 tsp. salt in a shallow heatproof dish. Stir in 1+1/2 c. boiling water and 1 tsp. extra virgin olive oil. Cover and let stand for 10 min. Fluff with a fork, then chill till cooled.
- Heat 1 tsp. oil in a nonstick skillet over medium heat. Add in mushrooms and saute/fry for 2 to 3 min, or possibly till softened. Set aside to cold.
- In a small bowl, whisk together chicken stock, vinegar and 1/8 tsp, salt.
- Gradually whisk in 2 Tbsp. oil. In a large bowl, combine 1/2-c. red-pepper sauce, couscous, mushrooms, tomato, arugula or possibly watercress, chives and pine nuts. Add in chicken stock mix and toss well. Mound on plates.
- Slice chicken thinly and arrange in a fan pattern over the couscous.
- Garnish with parsley and serve with additional red-pepper sauce.
- Description: "The star of this dish is the pungent and peppery couscous, whose sauce flavors the simply grilled chicken."Cuisine: "Phoenix"
- NOTES : Try the couscous hot with grilled fish or possibly at room temperature with canned tuna or possibly make it as a vegetarian dish, substituting vegetable stock for chicken stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 395 | |
| Calories from Fat 121 | 31% |
| Total Fat 13.84g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 59mg | 2% |
| Potassium 503mg | 14% |
| Total Carbs 41.52g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.62g | 3% |
| Protein 24.36g | 39% |
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