Chicken crisped with the intense flavours of rosemary and served with a side of couscous defines a delicious comfort meal.
2 tbsp butter
2 tbsp pure olive oil (Available at Foodhall)
4-5 garlic, crushed
3 rosemary sprigs (Available at Foodhall)
4 chicken breast halves boneless, skinless
1 tsp paprika (Available at Foodhall)
¼ cup white wine
½ cup tomatoes sundried, reconstituted in water
1 cup couscous
½ cup chicken stock
Black olives (optional)
½ tomato, sliced (optional)
I. Heat butter and olive oil in a large frying pan over medium heat. Add 2 sprigs of rosemary, and the chicken. Sprinkle with salt, pepper and paprika. Cook, uncovered, 3- 4 minutes on each side, till golden brown.
II. Add the wine, scraping together the pan juices. Add sundried tomatoes. Cover and simmer, turning chicken occasionally, about 4 to 6 minutes.
III. On a griddle, cook the chicken for a few minutes till the chicken has grill marks.
IV. Meanwhile, place the couscous in a bowl, pour boiling stock over it, and cover for 10 minutes. Uncover and fluff up with a fork (all the stock should be absorbed).
V. Plate the couscous and place chicken pieces and serve warm.