The Recipes

Chicken and Cous Cous

I don't really know why I decided these things should all work together, but they do.  Hooray!  I also cooked a little bit of extra chicken to use in leftovers later this week.

Chicken and Cous Cous

Ingredients:

- 1 large chicken breast, two thighs
- 2 T. coriander seeds
- 1 T. cumin
- 1 cubanelle pepper, sliced
- 1 fresno pepper, sliced
- 1/4 onion
- 1 c. chicken stock
- 1/2 c. cous cous
- 1/2 c. water
- 1/4 c. kalamata olives
- 1 ear corn
- 1/2 tomato
- 1/2 lemon, sliced
- salt
-  pepper

Preheat the oven to 350 degrees.

Toast the coriander seeds for 2-3 minutes in a dry skillet until they become fragrant.  Grind the coriander in a spice grinder/coffee grinder.  If you use a coffee grinder, only use it for spices or you will have spiced coffee.  Season the pieces of chicken with the coriander, cumin, salt and pepper.  It is your choice whether you want to leave the skins on; I removed the skin from the breast but left it on the thighs.  Sear them on each side to achieve a nice crust, then add the peppers and lemon.  Both peppers are very mild, but if you are concerned about the heat, remove the seeds and ribs of each.  Add the stock and simmer.  Transfer to the oven for an additional 20 minutes.

While the chicken is cooking, heat a skillet or grill pan.  I used a grill pan and kept the kernels on the cob while grilling.  I rubbed the ear of corn with olive oil, and grilled until charred slightly, approximately 10 minutes.  The popping sounds coming from the pan are normal, so don't fret.  Meanwhile, slice the tomatoes and olives and heat them in a small skillet with a slight layer of olive oil and season with salt and pepper.  Cut the kernels off the cob and add them to the pan.

Prepare the cous cous to package instructions; generally, you will use equal parts of cous cous and water, bring it to a boil, then cover and remove from the heat for 5-7 minutes.  Fluff the cous cous with a fork, then add the vegetable medley.  Plate the cous cous, and slice and place the chicken over the cous cous.  Ladle some of the sauce from the pan and the peppers over the chicken.