Leek-y Chicken and Couscous

Name: Leek-y Chicken and Couscous
Yield: 4 servings
Ingredients: 1 1/2 cups chicken stock; 2 tablespoons unsalted butter; 1/4 cup golden raisins, a couple of handfuls, chopped; 1 1/2 cups plain couscous; 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1 1/2 pounds chicken tenders, cut into large bite-size pieces; Salt and black pepper; 2 medium leeks or 1 large leek; 1 cup dry white wine (eyeball it), about 1/4 bottle; A handful of fresh flat-leaf parsley, chopped

December 9, 2011

About ten years ago, my friend Donna told me she had made chicken with leeks—just leeks—for dinner the night before and she raved about it! I made my own version of Leek-y Chicken that night and I’ve been making it ever since. I included a version of this recipe in my first 30-Minute cookbook back in 1998, but I could not do a book on “Express” cooking without including Leek-y Chicken in some form. Here it is served on a bed of couscous.

Recipe notes

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