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Receta Saffron And Lemon Butter Chicken With Pine Nut Couscous
by Global Cookbook

Saffron And Lemon Butter Chicken With Pine Nut Couscous
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  Raciónes: 6

Ingredientes

  • 1/2 tsp saffron filament toasted in a dry frying pan for about 30 seronds
  • 190 gm soft butter
  • 1 x salt and black pepper
  • 4 x freerange chicken breasts on the bone skin on
  • 2 x onions each sliced crossways into 4 thick rings
  • 2 clv garlic halved
  • 6 x fresh bay leaves
  • 2 Tbsp. pine nuts toasted in a dry frying pan
  • 1 x lemon juiced
  • 300 gm couscous
  • 500 ml chicken stock l
  •     salad and mint leaves to serve

Direcciones

  1. Mash the saffron with the butter and a sprinkling of salt.
  2. Put about 30g to one side then use the rest for the chicken.
  3. Season the chicken breasts all over.
  4. Release the skin at one end of the breast then run your fingers between the meat and the skin to sever all connective membrane.
  5. Stuff portions of saffron butter under the skin and smooth through.
  6. Next gently sweat the onion slices and garlic in the reserved saffron butter till just beginning to soften.
  7. Try to keep the rings in one piece.
  8. Meanwhile line two stackable steaming trays to halfway up the sides with a double thickness of foil and scatter over the bay leaves.
  9. Add in the softened onion and toasted pine nuts.
  10. Fit in the saffiron buttered chicken breasts (skin side up) squeeze over the lemon juice.
  11. Loosely gather in the foil to contain everything leaving it open so which the steam can penetrate.
  12. Put the lid on your steamer and steam for 20 min.
  13. While the chicken is cooking put the couscous in a bowl and level it off.
  14. Heat the stock season well and pour it over the couscous till the grains are barely covered. Leave to swell for 5 min; then fluff with a fork taste and add in a touch more salt if necessary.
  15. Keep hot.
  16. When the chicken is cooked pull the meat from the bone and throw away the skin:and bones.
  17. Divide the couscousbetween six warmed shallow bowls or possibly plates then share out the onion and meat. Pour over the pine nut arid saffron butter add in a sheaf of leaves and serve.
  18. You can make most of this dish in advance. Steam the chicken remove the meat from the bones then put it back in the foil in the steaming tray with all the buttery juices. Simply resteam for about 5 min till warm and give the couscous a blast in the microwave.
  19. Serves 6