Tuscan-Style Marinated Chicken with Couscous

Tuscan-Style Marinated Chicken with Couscous
Staff Writer
Tuscan Chicken
Alberto Peroli
Tuscan Chicken

The first time that I tasted this recipe was at a wedding on an olive estate in Tuscany. The day after the wedding, they organized a huge barbecue and served this marinated chicken. It’s delicious... and I couldn’t leave without a copy of the recipe! It works just as well with pork and lamb, too. 

Ingredients

For the marinade:

  • 2 chicken breasts, free range or organic if possible
  • 1 cup olive oil
  • 5 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped rosemary
  • 2 garlic cloves, crushed
  • Sea salt and freshly ground black pepper

For the couscous:

  • 1 generous cup couscous
  • ½ cup dried apricots, diced
  • Sea salt and freshly ground black pepper
  • 1 ½ cups hot chicken stock
  • 2 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2⁄3 cup slivered almonds, toasted
  • 3 1⁄3 cups baby spinach
  • 1⁄3 cup feta, crumbled

Directions

For the marinade:

Place the chicken and all the marinade ingredients in a large bowl and mix well. Cover and put in the refrigerator, and leave to marinate for up to 12 hours.

Preheat the oven to 350 degrees.

Remove the chicken, place on a hot grill pan, and season with salt and pepper. Cook on each side for 3 minutes before cooking in the oven for 10–15 minutes.

For the couscous:

Meanwhile, put the couscous in a large bowl with the apricots, season with salt and black pepper, and mix well. Pour the chicken stock over the couscous and cover immediately with a large plate to seal in the steam. Leave for 10 minutes.

Fluff up the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, almonds, baby spinach, and feta. Once the chicken is cooked, cut into thin strips, let cool, and fold into the couscous.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.