Chicken with Roasted Tomato Couscous
Yields: 4 servings
Time: 30-40 minutes
This is one of the first recipes I ever created on my own from top to bottom. I’ve made it at least a dozen times, tweaking and testing new ingredients each time. It wasn’t until my addition of white vinegar that this dish really sang. Great either hot or room temperature, this salad-esque creation is perfect for a seaside picnic or Sunday brunch.
Special Equipment:
Cast iron skillet
Ingredients:
1 lb. boneless, skinless chicken breast
Seasoned salt (like Lowry’s)
2 pints small tomatoes (grape, cherry, whatever looks good!)
Olive oil
Garlic, minced
Feta cheese
Kosher salt
Black pepper
Dried basil, parsley, and oregano
Israeli couscous
Unsalted butter
Yellow onion
White Vinegar
Parmesan cheese
Directions
Step One:
Preheat oven to 400º.
Coat chicken breasts with a light layer of Lowry’s or other seasoned salt. Set aside to bring to room temperature, and marinate for at least 30 mins.
Step Two:
In a shallow baking dish, combine tomatoes, olive oil, minced garlic, salt, pepper, and dried herbs. Measurements are to your liking. Try: 1-2 garlic cloves, 1-2 tsp. each of parsley, basil, and oregano, and salt and pepper to taste. Bake for 10-12 minutes, right before the tomatoes begin to burst. Half way through the cooking process, crumble a few handfuls of feta cheese into baking dish and mix. This allows the feta to soften but not melt completely.
Step Three:
While tomatoes are roasting, heat a large swig of olive oil in a cast iron skillet over medium-high heat. Sear chicken breasts for about 5 minutes on each side. It’s okay if they’re not cooked all the way through- they’ll finish off in the pan later on.
Step Four:
In a separate skillet, heat a quarter-size amount of olive oil over low heat. Toast 1 1/2 cups of Israeli couscous until golden, about 5 minus. Raise heat to medium and add about 1 1/2 cups of boiling water. Cover and cook until al dente, about 10-12 mins. If water is fully absorbed before al dente, you can add another 1/2 cup of hot water.
Step Five:
Once chicken has rested for 5 minutes, completely shred breasts using two forks, set aside.
Step Six:
In the same skillet used to sear the chicken, melt a few knobs of unsalted butter. Sauté 1/2 a diced yellow onion until soft, about 6-8 minutes. Season with kosher salt and black pepper. Add shredded chicken to skillet and heat until cooked through.
Step Seven:
Once chicken is fully cooked, add roasted tomatoes and couscous to skillet. Toss to combine, bursting a few tomatoes in the process. Add 2-3 capfuls of white vinegar, then stir. Season to taste with kosher salt and black pepper.
Serve immediately with a fresh grating of parmesan cheese and a few torn basil leaves. Or let cool to room temperature and bring along to your beachfront picnic!
A Lesson on Acid
There are several forms of fat in this dish- olive oil, butter, and rendered chicken fat- that can leave an unpleasant oily texture on the tongue. The best way to cut through fat while cooking is the addition of an acid. That could be wine, citrus, or in this case- vinegar! While mild in flavor, white vinegar is high in acidity and packs a punch. A small capful or two will noticeably brighten the couscous. Another source of acid comes from tomatoes. Bursting a few of the tomatoes before serving adds a subtle level of acidity that would be missed without that step.
