I finally got around to trying something new which was worthy to share.
Let me just give a huge THANK YOU to whomever decided to start selling rotisserie chicken at supermarkets. (Was Costco the trailblazer again?) I've started buying them, taking the meat off of the bones and storing it for whenever I need shredded or bite-sized chicken in recipes. So much easier.
From Everyday Food:
Feeds about 4
Let me just give a huge THANK YOU to whomever decided to start selling rotisserie chicken at supermarkets. (Was Costco the trailblazer again?) I've started buying them, taking the meat off of the bones and storing it for whenever I need shredded or bite-sized chicken in recipes. So much easier.
From Everyday Food:
Feeds about 4
3 Tbsp. unsalted butter
4 scallions, thinly sliced and toss the green parts - keeping the white
1 1/4 c. water
2 wide strips lemon zest, plus 1 Tbsp. lemon juice
coarse salt and ground pepper
1 lb. asparagus, trimmed and cut into 1/2 inch pieces
1/2 c. frozen peas
1 c. couscous (just use whatever flavor and toss the flavor packet)
Leg & thigh meat from 1 rotisserie chicken (maybe a bit more? - to taste - about 2 c.)
2 Tbsp. chopped fresh parsley (optional - I skipped it)
In medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 c. water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let set 7 minutes. Add lemon juice and parsley and season generously with salt and pepper. Fluff couscous with a fork and serve.
My chicken was straight from the fridge and it still heated up nicely from the other stuff in the pan. Another plus about this recipe was that it only took one pan which is always a plus for my dear dish-washing husband ;)
4 scallions, thinly sliced and toss the green parts - keeping the white
1 1/4 c. water
2 wide strips lemon zest, plus 1 Tbsp. lemon juice
coarse salt and ground pepper
1 lb. asparagus, trimmed and cut into 1/2 inch pieces
1/2 c. frozen peas
1 c. couscous (just use whatever flavor and toss the flavor packet)
Leg & thigh meat from 1 rotisserie chicken (maybe a bit more? - to taste - about 2 c.)
2 Tbsp. chopped fresh parsley (optional - I skipped it)
In medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 c. water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let set 7 minutes. Add lemon juice and parsley and season generously with salt and pepper. Fluff couscous with a fork and serve.
My chicken was straight from the fridge and it still heated up nicely from the other stuff in the pan. Another plus about this recipe was that it only took one pan which is always a plus for my dear dish-washing husband ;)
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