Rachael Ray Every Day

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the chicken broth and the butter in a medium saucepan. (Use a pan with a tight-fitting lid.) When the broth boils, add the raisins and the couscous. Take the saucepan off the heat. Stir the couscous and place the lid on the pan. Let stand.

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  • Heat a large nonstick skillet over medium-high heat. Add the EVOO, 2 turns of the pan. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over, 3 to 4 minutes.

  • While the chicken works, trim the tough tops and root ends from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1-inch half-moons. Place the leeks in a colander and run cold water over them. Separate the layers to release the dirt and grit. Rinse the leeks well, then drain.

  • Stir the leeks into the chicken and wilt for 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should be tender, with some bright green color, and the chicken should be cooked through.

  • Fluff the couscous with a fork and stir in the parsley. Spoon a bed of couscous onto dinner plates and top with the chicken and leeks.

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