Chicken & Leeks with Couscous

First, let me share my lovely new kitchen with you:



I love cooking in it. And I've done it all of once. Now onto the dish:



Serves 4

1 & 1/2 cups chicken stock
2 tablespoons butter
1/4 cup golden raisins
1 & 1/2 cups plain couscous
2 tablespoons extra-virgin olive oil
2 chicken breasts, cut into large bite-size pieces
Salt & black pepper
1 large (or 2 medium) leeks
1 cup white wine
a handful of flat-leaf parsley, chopped

1. Heat the chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid. When the liquid boils, add the raisins and couscous. Cover and remove pan from heat. Set aside.

2. Heat a large nonstick skillet over medium-high heat and add the olive oil. 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.

3. 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.

4. 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.

5. 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.

Results: This was delicious, but I love anything with leeks. There is something so satisfying about preparing leeks. Normally, I think most recipes that use wine could substitute chicken broth, but in this one, the wine really added a lot of flavor, so be sure to use it. This was a perfect meal for a summer day, and the couscous was really flavorful. I don't think I'll ever prepare couscous with plain old water again. Will make again!