Saturday, February 24, 2018: Dinner No. 107: Saffron Chicken with Pearl Couscous & Goat Cheese Salad
February 26th, 2018 by Kate

Tonight we combined forces to each make one of our favorite dishes: Alex made chicken with pearl couscous (which is a lot like paella) and Max made goat cheese/walnut/cranberry salad.

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Saffron Chicken with Pearl Couscous (Alex)

Ingredients are chicken, pearl couscous, tomatoes, onions, garlic, saffron, lemon peel, plum tomatoes, white wine and chicken broth:


The first step is to brown the couscous in olive oil. Then you remove the couscous and brown the chicken (we use chicken thighs because we like the taste).  Then you remove the chicken and sautee onions, plum tomatoes, garlic, 4 long strips of lemon peel and a pinch of saffron.  Once the tomatoes start to burst you add back the chicken and 1/2 cup of wine and once that has cooked down, you add chicken broth and the couscous.  It simmers for 12-15 minutes…sometimes we add more chicken broth if the couscous is a little crunchy.  Finally you add frozen peas.

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Butter Lettuce Salad with Goat Cheese, Walnuts & Cranberries

The first step is to tear the butter lettuce into bite size pieces.  Then you toast the walnuts (but keep an eye on them so they don’t burn).  Then, while the walnuts cool, add goat cheese and cranberries to the lettuce and make the salad dressing (3 parts oil/1 part sherry vinegar).  Finally add the walnuts and, just before serving, add the dressing and toss…yum!

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