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2 Boneless, Skinless Chicken Breasts
1 Cup Pearl Couscous
1 Blood Orange
½ Pound Broccoli
2 Tablespoons Verjus Rouge (Red Wine Vinegar)
1 Tablespoon Capers
¼ Teaspoon Crushed Red Pepper Flakes
1 Shallot


Prepare the ingredients
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into florets. Peel and thinly slice the shallot. Halve the orange and squeeze the juice into a bowl, straining out any seeds.

Cook the couscous
Add the couscous to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

Fry the capers
While the couscous cooks, place a paper towel on a clean, dry work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers to thoroughly dry. In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a caper sizzles immediately when added to the pan, add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, carefully transfer the fried capers to a paper towel-lined plate and set aside in a warm place.

Cook the broccoli & finish the couscous
While the couscous continues to cook, add the broccoli to the pan of reserved oil; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until slightly softened. Add the onion and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is lightly browned and softened. Transfer to the pot of cooked couscous. Stir in ¼ of the verjus; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Make the sauce & plate your dish
Add the orange juice, remaining verjus and 2 tablespoons of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid has reduced in volume by about half. Turn off the heat; season with salt and pepper to taste. Slice the cooked chicken crosswise. Divide the finished couscous between 2 dishes. Top with the sliced chicken and sauce. Garnish with the fried capers.

**Recipe from Blue Apron