Poached Chicken With Vegetables, Coriander And Saffron Co

Where does [evil] come from, then? The only way to get a bad thing is to take a good thing and spoil it. For example, darkness isn’t made up from nothing; you get it by blocking the light. Disease isn’t made up from nothing; you get it by ruining health. Notice that this doesn’t work the other way around – you can’t get light by blocking darkness or health by ruining disease. So God created only good things, but some of them have been spoiled.

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Meats		February 19	1	Servings

INGREDIENTS

3/4	lb	Boneless skinless chicken
		breast halved
1/4	t	Ground cumin
1/4	t	Ground ginger
1/4	t	Salt
1		Garlic clove, minced
1	T	Olive oil
1		Onion, chopped
2		Garlic cloves, minced
3	T	Olive oil
1/2	t	Ground ginger
1/4	t	Crumbled saffron threads
2	c	Chicken broth
3	T	Chopped fresh coriander
3	T	Chopped fresh flat-leafed
		parsley leaves
1		Carrot, cut crosswise into
		1/4-inch slices
1		Zucchini, halved lengthwise
		and cut crosswise
		into 1/3-inch
		slices
1	T	Nicoise olives
		Saffron couscous
3/4	c	Chicken broth
1/2	c	Couscous

INSTRUCTIONS

Prepare the chicken:  In a shallow dish sprinkle the chicken with the
cumin, the ginger, the  salt, and the garlic, drizzle it with the oil,
and rub it all over to  coat it well. Chill the chicken, covered, for
at least 1 hour or  overnight.  In a heavy saucepan cook the onion and
the garlic in the oil over  moderately low heat, stirring, until they
are softened, stir in the  ginger and the saffron, and cook the mixture
for 30 seconds. Add the  broth and 2 tablespoons each of the coriander
and the parsley, bring  the mixture to a boil, and simmer it for 10
minutes. Add the chicken  and the carrot and poach the chicken,
covered, for 10 minutes. Turn  the chicken, add the zucchini, and cook
the mixture, covered, for 10  minutes, or until the chicken is cooked
through. Transfer the chicken  with tongs to a cutting board and let it
stand for 5 minutes. While  the chicken is standing, add the olives and
the remaining 1  tablespoon each of the coriander and the parsley to
the pan, bring  the liquid to a boil, and boil the mixture for 2
minutes.  Prepare the couscous:  Put the saffron in a small dish, set
the dish on a rack set over a  saucepan of the broth and 3/4 cup water,
and bring the liquid to a  boil. Heat the saffron for 1 minute, crumble
it into the broth, and  add the oil. Stir in the couscous, remove the
pan from the heat, and  let the couscous stand, covered, for 5 minutes.
Fluff the couscous  with a fork before serving.  Slice the chicken,
divide it between 2 plates with the couscous, and  spoon the vegetable
mixture over it.  Serves 2.  Gourmet February 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“How about a private meeting with God? Pray!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1472 Calories From Fat: 676 Total Fat: 75.9g Cholesterol: 292.4mg Sodium: 3987.5mg Potassium: 3013.5mg Carbohydrates: 59.5g Fiber: 14.1g Sugar: 17.3g Protein: 137.1g