ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS

Za'atar Chicken With Orange Israeli Couscous image

Provided by COOKGIRl

Categories Poultry

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breasts, flattened to 1/2-inch thick
1/4 cup za'atar spice mix
salt, to taste
black pepper, to taste
4 tablespoons olive oil or 4 tablespoons grapeseed oil, divided
1/2 cup dry white wine (omit for non-alcoholic version)
1 cup chicken stock
1 1/2 cups israeli couscous
1/3 cup toasted pine nuts
1 orange, peeled and segmented
1 orange, juice and zest of
1 teaspoon cumin seed, toasted and ground
1/2 cup fresh cilantro, chopped (NOT dried)
whole wheat pita bread
tzatziki
imported olive

Steps:

Preheat oven to 350°F.
Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
Add the chicken stock and return to boil.
Immediately add the couscous. Cover skillet tightly and remove from heat.
Keep skillet covered 5 minutes or until liquid is absorbed.
Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
Season with salt and pepper to taste, if necessary.
Transfer the couscous to a platter and place the chicken breasts on top.
Serve with warm pita bread, tzatziki and imported olives.