Ingredients
2 cups dry white wine
4 whole sprigs of fresh cilantro
6 whole black peppercorns
Two 8-ounce whole chicken breasts
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon minced garlic
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley
1/3 cup tomato juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 1/2 cups Chicken Stock, or low sodium-canned, fat skimmed
1 cup couscous
1/2 teaspoon turmeric
Preparation
In a high-sided frying pan or braiser, combine the wine, cilantro, and peppercorns. Bring to a boil, reduce the heat, and simmer. Add the chicken and poach, turning once, about 12 to 15 minutes. Season to taste with salt and pepper. Remove to a cutting board to rest.
Meanwhile, bring the stock to a boil. Add the couscous, stir, and bring to a second boil. Remove from the heat, cover, and let stand 5 minutes. Stir in the turmeric.
Combine the charmoula ingredients in a small bowl. Cut the chicken breasts in half. Divide the couscous among 4 dinner plates and arrange chicken breasts on top. Serve each with 1/4 cup of the charmoula.
