Treasured Recipes: Couscous-Stuffed Chicken w/Feta, Sun-Dried Tomato & Kalamata Olives

If you're a food lover and bride-to-be, then listen up!  Some of my most treasured wedding gifts were recipes from my family and friends.  Back in October, I was fortunate enough to be given a gorgeous bridal shower by a wonderful group of ladies, and each invitation was accompanied by a recipe card.  Guests filled out the cards with one (or sometimes two!) of their favorites, and brought them to the shower to be placed in a recipe card box next to the guest book.  I just loved it!

The recipe below is from my long-time family friends, neighbors and Israel natives, the Zreik's.  Growing up, I was close friends with their daughter, Maya, and spent many an evening at their house for dinner.  It was their that I was introduced to pita bread, couscous, grape leaves, Greek yogurt, and tabbouleh.  Just thinking about it makes my mouth water.

So needless to say, I was especially excited about this one because not only do I have fond memories of eating with the Zreik's, but both Matt and I love every ingredient in this recipe (his favorite food is "olives").  I hope you enjoy this one as much as we did! It's a keeper for sure.

Couscous-Stuffed Chicken w/Feta, Sun-Dried Tomato & Kalamata Olives

For the Couscous:

1 tbsp. olive oil

1 tbsp. kalamata olives, chopped

2 cloves garlic, minced

2 c. chicken stock

1/8 tsp red pepper flakes (or more if desired)

1- 10 oz. box of couscous

4 tbsp. sun-dried tomatoes, drained & chopped

1/2 lb. crumbled feta

For the Chicken:

4 - 6oz. boneless, skinless chicken breasts

salt

fresh ground pepper

1 tbsp. olive oil

1 tbsp. butter

For the Sauce: 

2 cloves garlic, minced

1/2 c. white wine

1/2 c. lemon juice

6 tbsp. sun-dried tomatoes

4 tbsp. kalamata olives, chopped

2 tbsp. butter

1/4 lb. feta cheese, crumbled

Couscous

In saucepan over medium heat add olive oil, when hot, add the garlic & red pepper flakes.  Add the sun-dried tomatoes and saute a few minutes more.  Add olives and chicken stock and bring to a boil.  Add the box of couscous, turn ff heat and let stand, covered for 5 minutes.  Fluff with fork and season with salt and pepper.  Spread 2 cups on large plate, add in 1/2 lb. feta and let cool. Keep the remaining hot to serve with chicken.  

Chicken

Preheat oven to 400 F.  Trim chicken w/ a boning knife, if needed.  Start at top of breast and carefully make a length-wise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast.  When couscous is cool enough to handle, carefully spoon couscous mixture into pocket.  Even out the stuffing by gently moving it around with your hands.  Wipe off any excess couscous from outside of breasts and season with salt and pepper.  

Heat olive oil and butter in the saute pan and brown off both sides of chicken.  Place chicken on baking sheet and place in oven for 20 min.  While chicken is baking, make the sauce.  

Sauce

In saute pan that you cooked chicken breasts in, heat and add garlic.  Deglaze with white wine and add lemon juice.  Reduce by 1/3.  Add in sun-dried tomatoes, let reduce for 2 to 3 min.  Add the olives, turn off heat, add the butter, stir to combine.  

To serve, place warmed couscous on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.  

The only thing I forgot to do was season the chicken! It still turned out great, but I'd recommend adding the salt and pepper. 

Cheers!

Claud

Sooo Worth It - Simple Chicken Curry

Hello friends! It's been too long! Things have been crazy lately, but trust me, our kitchen has NOT been lonely. I've got pictures upon pictures and many a recipe to share, so here goes...

So in an attempt to venture outside of my kitchen comfort zone, I hesitantly asked my friend Sheena if she had any simple Indian food recipes she could share.  Now I say hesitantly because the thought of cooking something I'd really only eaten maybe 2 times in my life, was a little intimidating!  But Sheena assured me that I could do it.  So I gave it a shot, and not only was it a huge success, but I got to use my rice cooker for the first time ever!

Sheena's Chicken Curry

2 Boneless Chicken Breasts C: I also added a half a pound of shrimp.

2 tsp Cumin Seeds C: I used about 1 tsp, but might cut it out next time. Cumin can be very strong, so it's just a personal preference.

2 tsp Coriander Seeds C: Fun fact - Did you know that coriander is the seed to the cilantro plant?

2 tsp Black Peppercorns (or however much you'd like)

1 Whole dry red chili (this can be substituted with chili powder) CN: I used 2 and would consider using a 3rd. I like it spicy!

1 peeled, 2 inch piece of fresh ginger

5 Garlic cloves

3-4 tbsp. of Olive Oil

1/2 c water

1 Onion, chopped

4 Large Tomatoes C: When you're cutting the tomatoes, it seems like A LOT, but add all 4! I only added 3, but they reduce quite a bit, so I wish I would've added the 4th.

1. Heat pan and dry roast the coriander, cumin and peppercorns. After a few minutes, grind to a coarse powder. C: I didn't have peppercorns or cumin seeds so I roasted the powder which seemed to work.

  

2. Grind/grate red chilies, ginger and garlic to a fine paste. C: I didn't have a food processor or a coffee grinder for the seeds, so I tried putting it all in a blender (be sure to cut ginger into small pieces). It didn't work out so well at first, everything was flying to the side and nothing was being ground.  I added a little olive oil and water to bring everything together, and that seemed to do the trick.

3. Heat oil in a shallow pot, add onion and saute until lightly browned.  Add the dry powders and the paste and continue to saute for 3-4 minutes. 

 

4. Add chopped tomatoes and salt and continue to saute until the tomatoes become soft.

5. Add chicken/shrimp, water and stir. 

6. Cover and cook on medium heat until the meat is cooked throughout. Add cilantro leaves and serve with rice or naan. 

 

Absolutely delicious!!

Cheers!

Claud