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Braised Chicken Breasts and Garlic with Couscous Pilaf by Jes Mostek	No ratings Rating Details Rate this meal Printable View

***Save extra chicken for Thursday.

Recipes:

Braised Chicken Breasts and Garlic by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

2 lbs.

chicken breasts (boneless and skinless)

whole head of garlic

1/4 c.

extra virgin olive oil

1 c.

white wine or sherry

1 tsp.

thyme

1/2 tsp.

oregano

1/2 tsp.

salt

1/4 tsp.

pepper

Directions:

Separate garlic cloves and smash each clove slightly and remove paper, but leave cloves whole (no need to mince or chop).

In a large skillet over medium flame, heat olive oil until you see “ripples” in the oil. Add chicken and garlic cloves. Cook until all the pieces of chicken are brown on both sides and garlic is soft (5-10 minutes).

Add the wine and spices to the skillet. Increase flame until mixture boils. Reduce heat and cover pan. Cook on a simmer until all the chicken is done, flipping chicken pieces every few minutes (about 15-20 minutes). Serve with whole garlic cloves over the chicken (they will diminish in intensity during the cooking process).

Couscous Pilaf by Jes Mostek serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Couscous is makes a great side-dish grain. It's a healthy alternative to mashed potatoes, and it cooks faster than brown rice (it takes about 20 minutes).

Ingredients:

2 c.

chicken or vegetable stock

2 T.

olive oil

1 1/2 c.

couscous

1/2 c.

onion, finely chopped

2 clove(s)

garlic, minced (or 1 tsp. garlic powder)

bell pepper, diced

1 c.

carrots, grated or julienne

1 c.

peas

1/2 tsp.

salt (optional)

1/4 tsp.

pepper

Directions:

In a large skillet over medium flame, heat oil until you see “ripples.” Sauté onion and garlic in oil, stirring constantly, until soft (about 3 minutes).

In a separate pan, toast chopped almonds by placing in a dry skillet over a low to medium flame and heating until nuts are golden brown and fragrant (3-5 minutes), stirring every few seconds. Watch nuts carefully to make sure they don’t start to smoke and burn. When they are sufficiently toasted, remove from heat and set aside.

Add bell pepper and carrots to onion and garlic pan and cook until slightly softened (3-5 minutes). Add chicken or vegetable stock, salt & pepper, and couscous to pan. Increase flame to high until mixture reaches a boil. Add peas and stir mixture.

Reduce heat, cover, and simmer until water is absorbed (about 20 minutes). Add almonds to couscous and transfer to a serving bowl. Fluff with fork. Serve hot.