Ming Tsai

Recipes

Directions

Pre-heat the oven to 375 degrees.  In a large zip-top bag, combine chicken and lemongrass, shallots, white wine and evoo and marinate for 30 minutes.  Remove chicken to a plate and season with kosher salt and freshly ground black pepper. Reserve marinade to make pan sauce with later. In an oven-proof saute pan over medium heat coated lightly with extra virgin olive oil, sear the chicken, skin-side down, until browned.  Flip chicken and finish in the oven.  Meanwhile, make the couscous: place couscous in large, heat-proof bowl. Pour boiling water over couscous, add 1 tablespoon extra virgin olive oil and season with salt and pepper. Stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly, and allow to steam until couscous is tender, about 5 minutes. Fluff couscous with the back of a fork. Remove chicken breasts from pan and let rest 5 minutes.  Place pan back on stove and transfer remaining marinade to the pan and bring to a boil.  Add olives  and about 1 tablespoon olive oil, stir to combine and heat through. Serve family-style by placing chicken breasts over couscous. Garnish by spooning pan sauce over chicken.