|2 servings||calories per servings 634||protein serving 40 g||carbs per serving 81 g||total fat per serving 11 g|
Fall is here, and with the turning leaves in North Georgia we also come into apple season. This dish takes full advantage of crisp, tart, early apples, which become the bright base of a savory sauce enhanced by radish and mustard. It’s the perfect foil for mild chicken and mellow couscous.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||3 g|
Please read through the entire recipe card before beginning. Prepare your mise en place: Pick and chop oregano leaves. Cut apples into 1/2-inch dice. Slice radishes. Cut onion into 1/2-inch dice. Peel and mince garlic.
In a small saucepan, combine kosher salt with about 3 cups water. Place over high heat. When water boils, add couscous and cook 5 minutes. Drain couscous in a strainer; transfer to a medium bowl, and add 1 pat butter and the oregano. Toss, cover and set aside.
While the couscous cooks, season the chicken breasts on both sides with a total 1/2 teaspoon PeachDish salt.
Heat a sauté pan over medium high heat; add 1/2 tablespoon (1 1/2 teaspoons) cooking oil. Add the chicken and cook on the first side until browned on the bottom and flesh is cooked about two-thirds of the way through. Flip and cook 1-2 minutes more, or until firm to the touch. Remove chicken to a plate and set aside.
Reduce heat under pan to medium. Add the remaining 1/2 tablespoon oil to the pan. Add apples, spread in an even layer, and cook without moving 1 minute, or until browned on the bottom. Stir in radish, onion and garlic, and cook while stirring 3-4 minutes more, or until onions begin to turn translucent.
Add apple cider and vinegar, and reduce heat to a simmer. Cook about 3 minutes, or until the onions are tender. Turn off the heat, and gently stir in the mustard and remaining 1 pat butter.
Fluff and season the couscous to taste with PeachDish salt. Divide between 2 plates and top with chicken breasts, apple mixture and sauce. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...