Wash and dry the fresh produce. Heat a large
pot of salted water to boiling on high. Cut the
broccoli into florets. Peel and thinly slice
the shallot. Halve the orange and squeeze the
juice into a bowl, straining out any seeds.
Add the couscous to the pot of boiling water
and cook, uncovered, 8 to 10 minutes, or until
tender. Turn off the heat. Drain thoroughly and
return to the pot. Set aside in a warm place.
While the couscous cooks, place a paper towel
on a clean, dry work surface; spread the capers
on top. Using a second paper towel, gently pat
or roll the capers to thoroughly dry. In a
large, high-sided pan (or pot), heat a thin
layer of oil on medium-high until hot. Once the
oil is hot enough that a caper sizzles
immediately when added to the pan, add the
dried capers and cook, stirring occasionally, 1
to 2 minutes, or until crispy. Leaving the oil
in the pan, carefully transfer the fried capers
to a paper towel-lined plate and set aside in a
warm place.
While the couscous continues to cook, add the
broccoli to the pan of reserved oil; season
with salt and pepper. (If the pan seems dry,
add 1 teaspoon of olive oil.) Cook on medium-
high, stirring occasionally, 5 to 7 minutes, or
until slightly softened. Add the onion and as
much of the red pepper flakes as you’d like,
depending on how spicy you’d like the dish to
be; season with salt and pepper. Cook, stirring
occasionally, 2 to 3 minutes, or until the
broccoli is lightly browned and softened.
Transfer to the pot of cooked couscous. Stir in
¼ of the verjus; season with salt and pepper to
taste. Set aside in a warm place. Rinse and
wipe out the pan.
Pat the chicken dry with paper towels; season
with salt and pepper on both sides. In the same
pan, heat 2 teaspoons of olive oil on medium-
high until hot. Add the seasoned chicken and
cook 4 to 6 minutes per side, or until golden
brown and cooked through. Leaving any browned
bits (or fond) in the pan, transfer to a
cutting board.
Add the orange juice, remaining verjus and 2
tablespoons of water to the pan of reserved
fond; season with salt and pepper. Cook on
medium-high, stirring frequently and scraping
up any fond from the bottom of the pan, 1 to 2
minutes, or until the liquid has reduced in
volume by about half. Turn off the heat; season
with salt and pepper to taste. Slice the cooked
chicken crosswise. Divide the finished couscous
between 2 dishes. Top with the sliced chicken
and sauce. Garnish with the fried capers.
Enjoy!
Originally Submitted
7/12/2017
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