Chicken Stuffed with Couscous and Porto Sauce

Ingredients

Stuffing

- 1 cup Zinda Medierranean Couscous

- 1 tablespoon Olive Oil

- 100g chopped dry apricots

- 40g chopped dry raisins

- 60g chopped unshelled pistachios

- 100g chopped onions

- 1 teaspoon chopped garlic

-1 teaspoon chopped ginger

- 1/4 cup chopped celery

-1/4 cup chopped carrots

- 1/2 cup white wine

- 1 cup chicken broth

- 1/2 tablespoon lemon juice

Chicken

- 1 large chicken breast

- 1 tablespoon olive oil

- salt, pepper, thyme

Porto Sauce

- 2 tablespoon salted butter

- 1 1/2 cups Porto

- 2 tablespoon corn starch

- 1 cup chicken broth

- 1/2 cup 15% cream

Time: 40 Minutes

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Preperation

1. Sauté celery, carrots, garlic, onions and ginger for 3 minutes.

2. Deglaze with white wine and chicken broth. 

3. Add raisins, apricots and pistachios.

4. Bring mixture to a boil then add to couscous. 

5. Stir gently and thoroughly then cover and let absorb for 5 minutes.

6. Once 5 minutes has past, fluff couscous with a fork.

7. Butterfly the chicken breast and season. 

8. Stuff with couscous mixture and cook in oven for 20 minutes at 425 degrees F.

9. In a saucepan, melt butter and deglaze with porto. Then add chicken broth, cream and cornstarch and let cook for 6 minutes.

10. Serve chicken with Porto sauce.

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