How to make Grilled Chicken with Spiced Couscous and Red Wine -
Marinated boneless chicken breasts grilled and served with spiced couscous and red wine just
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Five spice powder (फाइव स्पाइस पावडर)
Cuisine : French
Course : Main Course Chicken
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For more recipes related to Grilled Chicken with Spiced Couscous and Red Wine checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Five Spice Chicken and Pear Stir Fry Chicken in Creamy Barbeque Sauce Keema Potato Casserole Kesar Murgh
Grilled Chicken with Spiced Couscous and Red Wine Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Grilled Chicken with Spiced Couscous and Red Wine Recipe
Boneless chicken breasts with skin 4
Five spice powder 1/2 teaspoon
Couscous 1 cup
Red wine 1 1/2 cups
Olive oil 2 teaspoon
Salt to taste
Garlic chopped 2 teaspoons
Butter 5 teaspoons
Onion sliced 1 small
Carrot sliced 1 small
Leek sliced 2 inches
Bay leaves 1-2
Black peppercorns 6-8
Chicken stock 1 1/2 cups
Refined flour (maida) 2 teaspoon
Black pepper powder a pinch
Golden raisins 2 tablespoons
Method
Step 1
Marinate chicken breasts with olive oil, salt and one teaspoon chopped garlic for fifteen to twenty minutes.
Step 2
Heat two teaspoons of butter in a non-stick pan, add onion, carrot, leeks, remaining garlic, bay leaves and peppercorns. Mix and sauté till onions turn golden.
Step 3
Add red wine, mix and cook till wine is reduced to one-fourth its original volume. Add half cup chicken stock, mix and reduce again till half. Remove from heat and set aside.
Step 4
Heat the remaining butter in another non-stick pan. Add the refined flour and sauté till it turns light brown.
Step 5
Strain the red wine reduction and add to the flour. Mix well and cook till it thickens. Add the salt and black pepper powder. Mix well, remove from heat and set aside.
Step 6
Put couscous in a bowl. Heat remaining chicken stock and add to the couscous. Cover and set aside for ten minutes or till the couscous soaks all the stock.
Step 7
Add raisins and five spice powder to the couscous. Season with a pinch of salt if necessary. Mix well.
Step 8
Heat some olive oil in a non-stick grill pan. Place the chicken breasts skin side down and cook for two to three minutes on each side. Remove from the pan and cool.
Step 9
Slice the chicken and serve warm with couscous and red wine jus.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
