Wine-Poached Chicken with Charmoula
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- 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
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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.
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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.
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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.
parsley is a substitute for cilantro. you can also try any other herb that you like; experimentation is fun
claudia
My husband doesn't like cilantro. What can I substitute in its place?