Ingredients:
4 tablespoon(s) (extra-virgin) olive oil
4 (6 ounces each) boneless, skinless chicken breasts
2 tablespoon(s) chopped thyme leaves
Salt and pepper, to taste
1/4 cup(s) pine nuts
3 cup(s) chicken stock
4 tablespoon(s) cold butter
1 medium red onion, finely chopped
3 stalk(s) celery, finely chopped
1/2 teaspoon(s) red pepper flakes
1/2 teaspoon(s) freshly grated nutmeg
1 cup(s) dry white wine
1 cup(s) dried cherries
2 cup(s) plain couscous
1/2 teaspoon(s) ground allspice
1/4 teaspoon(s) ground cinnamon
1/4 cup(s) honey
2 scallions, finely chopped
3 tablespoon(s) flat-leaf parsley, finely chopped
Preparation:
Heat 3 Tbsp. of the olive oil in a large nonstick skillet over medium-high heat. Season chicken breasts liberally with half of the thyme, salt and pepper; add to hot skillet and cook 5 to 6 minutes on each side, or until inside is no longer pink. Remove chicken to a plate and cover it with foil to keep warm.
Toast pine nuts in a medium saucepan over medium heat; remove and set aside. Add 2 cups stock and 1 Tbsp. of the butter to pot, and bring to a boil.
Put the chicken skillet back on the stove over medium-high heat and add the remaining 1 Tbsp. olive oil. Add the onion, celery, red pepper flakes, nutmeg, salt and pepper, and sauté 3 to 4 minutes, or until celery and onions are tender. Add white wine and let it simmer until pan is almost dry, 1 minute. Add the 2 cups of hot chicken stock and the dried cherries, and continue to simmer, about 5 to 6 minutes, or until about 1/2 cup of liquid is left in the pan. Remove pan from heat, add remaining 3 Tbsp. cold butter in small pieces and whisk until it’s completely melted.
In a medium saucepan, bring the remaining 1 cup chicken stock to a boil. Add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let it stand 5 minutes. Drizzle honey over couscous and add pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
Serve chicken whole or sliced, with cherry sauce poured over and couscous alongside.
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