Chef Dan Wilson's Virtual Table

Ingredients

1 LB boneless/skinless chicken thighs chopped into bite sized pieces

1/2 Medium Onion, roughly chopped

2 Cloves of Garlic, thinly chopped

1 cup Chicken Stock

1 cup Dry Couscous

1/2 Tbs Butter

1 Tbs Mustard Powder

1/2 tsp Sweet Smoked Paprika

Salt and Pepper to taste

Feeds 4

In a hot 12" sauce pan, put a little canola oil, then add onions and garlic and let cook over medium heat.

Meanwhile, add 1 cup of warm water to your chicken stock to thin it out a little. Pour 1 cup of this reduced chicken stock in a lidded pot along with butter, set heat to high.When this liquid boils, pour in 1 cup of dry couscous. Stir quickly, until the entire mixture boils, then put lid back on and remove from heat.

Once the onions become translucent and somewhat carmelized, remove from pan and add to the remaining cup of chicken stock along with the mustard powder and ground black pepper.

Add another Tbs of canola oil to pan and put in chicken thighs. Sprinkle with paprika and cook on medium heat until one side has a brownish color, (remember, Brown=Flavor). Drain off the excess oil/chicken fat and keep cooking.

When all sides are nicely browned, pour in chicken stock/onion/mustard mixture and stir. The liquid wiil boil and thicken. After 3-5 minutes, remove from heat.

Fluff the couscous with a fork and serve with the chicken and sauce on top.

Dan Wilson on January 15, 2009 7:39 AM | Permalink