wholeliving

Wine-Poached Chicken with Charmoula

Charmoula is a spicy Moroccan marinade that typically contains paprika, cumin, and garlic. The turmeric turns the couscous the color of the brilliant summer sun. For serving, spread the couscous on the plate in a sunburst.
  • Yield Serves 4
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Ingredients

  • 2 cups dry white wine
  • 4 whole sprigs of fresh cilantro
  • 6 whole black peppercorns
  • Two 8-ounce whole chicken breasts
  • Kosher salt and freshly ground black pepper
  • CHARMOULA

    • 1 tablespoon ground cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1 tablespoon minced garlic
    • 3 tablespoons fresh lemon juice
    • 2 teaspoons extra-virgin olive oil
    • 1/3 cup finely chopped flat-leaf parsley
    • 1/3 cup tomato juice
    • 1/3 cup chopped fresh cilantro leaves
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon freshly ground pepper
  • COUSCOUS

    • 1 1/2 cups Chicken Stock, or low sodium-canned, fat skimmed
    • 1 cup couscous
    • 1/2 teaspoon turmeric
  • Directions

    1. In a high-sided frying pan or braiser, combine the wine, cilantro, and peppercorns. Bring to a boil, reduce the heat, and simmer. Add the chicken and poach, turning once, about 12 to 15 minutes. Season to taste with salt and pepper. Remove to a cutting board to rest.

    2. Meanwhile, bring the stock to a boil. Add the couscous, stir, and bring to a second boil. Remove from the heat, cover, and let stand 5 minutes. Stir in the turmeric.

    3. Combine the charmoula ingredients in a small bowl. Cut the chicken breasts in half. Divide the couscous among 4 dinner plates and arrange chicken breasts on top. Serve each with 1/4 cup of the charmoula.

    Recipe Reviews

    Reviews (2)

    • 28 Mar, 2010

      parsley is a substitute for cilantro. you can also try any other herb that you like; experimentation is fun

      claudia

    • 4 May, 2009

      My husband doesn't like cilantro. What can I substitute in its place?