One of my many favorite Mediterranean Dishes. The citrusy pop of the of the fresh blood orange juice makes all the difference.
Ingredients are calculated for two servings. Total prep and cooking time about 50 minutes, ideal for a splendid weeknight meal.
2 boneless, skinless chicken breasts
1 cup of pearl couscous
1/2 lb broccoli
1 blood orange
1 tbsp capers
2 tbsp verdus rouge
1/4 tsp crushed red pepper flakes
Wash, dry and cut the broccoli into florets. Peel and thinly slice the shallot. Squeeze and strain the blood orange.
In a large pot of boiling water cook couscous uncovered 8 to 10 minutes or until tender. Turn off the heat, drain thoroughly and return to pot, set aside in a warm place to keep warm.
While couscous cooks, in a large, pot (or high-sided pan) heat a thin layer of oil on medium heat until hot, add the dried capers and cook 1 to 2 minutes, or until crispy, stirring occasionally. Transfer the fried capers to a paper towel lined plate and set aside, keep warm.
Add the broccoli to pan , season with salt and pepper. (add 1 tsp of olive oil if pan is dry) Cook on medium heat and stir occasionally, about 5-7 minutes or until slight soft. add the shallot and red pepper flakes to taste, cook and stir occasionally, 2 to 3 minutes or until the broccoli is lightly browned and softened. Transfer to the pot of cooked couscous. Stir in 1/4 of the verjus rouge and season with salt and pepper, set aside and keep warm.
Rinse and wipe pan, hear 2 tsp of olive oil on medium heat until hot. Add the patted dry and seasoned chicken. cook 4-6 minutes per side or until golden brown and cooked through. Leaving any browned bits or fond in pan but transfer chicken to a cutting board.
Add the orange juice, remaining verjus rouge and 2 tablespoons of water to the pan of reserved fond, season with salt and pepper. Cook on medium hear, stir frequently and scraping up any fond from the bottom of the pan. cook for 1 to 2 minutes or until the liquid as reduce to half of volume. turn of hear season with salt and pepper to taste.
Slice the cooked chicken crosswise
Divide the finished couscous between 2 plates. top with the sliced chicken and sauce. Garnish with fried capers.