LEEK-Y CHICKEN AND COUSCOUS

Leek-y Chicken and Couscous image

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup golden raisins, a couple of handfuls, chopped
1 1/2 cups plain couscous
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 1/2 pounds chicken tenders, cut into large bite-size pieces
Salt and black pepper
2 medium leeks or 1 large leek
1 cup dry white wine (eyeball it), about 1/4 bottle
A handful of fresh flat-leaf parsley, chopped

Steps:

Heat the chicken stock and 1 tablespoon of the butter in a medium pot with a tight-fitting lid. When the liquid boils, add the raisins and couscous. Take the pan off the heat. Stir the couscous and place the lid on the pot. Let it stand.
Heat a large nonstick skillet over medium-high heat and add the EVOO. Add the chicken in a single layer and season it with salt and pepper. While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
Cut the leeks in half lengthwise, then cut them into 1-inch half moons. Place the leeks in a colander and run them under cold water. Separate the layers to release the dirt and grit. Rinse well, then drain well.
Add the leeks to the chicken and wilt, 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should still have some color but should be tender and the chicken should be cooked through. Add the remaining tablespoon of butter and swirl into the sauce.
Fluff the couscous with a fork and stir in the parsley. Place a bed of couscous on each dinner plate and top it with the chicken and leeks.