Cousin Mary Beth's Chicken & Couscous 10/325

The Relation

Teep (left) and Sally

Jim Eagleson submitted this recipe, but I assume it's called Mary Beth's chicken for a reason. After some investigation (shoutout to Kathleen Degnan for the tip-off), we are highly confident that Mary Beth is the wife of Dan Hutcheson (George>Anne Therese). Anne Therese's (better known as Teep) descendants wear a lovely maroon color (not to hate on Gerty Gold, but it does nothing for my pale complexion). Mary Beth Hutcheson would be my first cousin, twice removed (by marriage) and Teep would be my great-great-aunt.

The Process

We are on recipe three of three that I made for my Old Co-Workers! The end is in sight!

Okay. Let me preface this rant by saying that I understand the value of using fresh ingredients. The taste is brighter and the color is better and, and, and. However, I have never been so frustrated at an activity as I was when I was picking the thyme leaves off the stems in this receipt. I probably sat there for 30 to 45 minutes ripping the little tiny leaves off until I had enough for the receipt (again, this one I doubled). Roommate Jess looked over at what I was doing and just said: "It looks like you're going to be here a while." 

It's a lil crowded in there...

Aside from my new found hatred of fresh thyme, I also zested my first lemon. I used a cheese grater and a whole lemon to get what looked like a teaspoon of lemon zest (I estimated). Zesting lemons is much harder than it looks, but perhaps it's easier if you have a zester... or proper equipment of any kind.

I marinated the chicken overnight so I didn't have to prep it the day of. I used whole chicken breasts that I cut in half and marinated them in a gallon freezer bag. Unfortunately, I do not have a grill and didn't plan far enough in advance to use someone else's. So, I overcrowded a non-stick pan and sauteed the chicken for a good 15 to 20 minutes over medium heat (covered). I will admit that the flavor would probably be much better if you grilled it.

Sans drizzle

The receipt doesn't tell you how much couscous to cook, so I made 2 cups of dry couscous. I used some extra diced onions from the Savory Scalloped Potatoes recipe and some broccoli I had lying around for the optional veggies. I sauteed the onion a bit and steamed the broccoli for a few minutes before I tossed them into the steamed couscous.

I served the chicken and couscous separately, so I didn't actually drizzle any of the leftover marinade onto the chicken. It all went to the couscous. Oops...

The Feedback

Due to the lack of marinade drizzling, I thought the chicken was rather bland. But the couscous... the couscous. Amazing, top-notch, would die to eat it again. Despite how angry I got at the thyme, this was a great recipe. Dinner guests were also a big fan of the couscous. My sincerest apologies to Mary Beth for not doing the chicken justice.

*drools*

The Recipe

COUSIN MARY BETH’S CHICKEN AND COUSCOUS CC04

Jim Eagleson

CHICKEN MARINADE – for 4 boneless, skinless breast halves

     2 minced garlic cloves

     ½ tsp lemon zest

     2 Tbs white wine vinegar

     4 tsp fresh thyme leaves

     2 Tbs fresh oregano leaves

     2 Tbs minced Italian parsley

     2 Tbs salad oil

     6 Tbs olive oil

     ½ tsp salt

     ½ tsp freshly ground pepper

Combine the garlic, lemon zest, vinegar and herbs. Whisk in oils in slow steady stream. Save half for couscous dressing. Use the remaining half to marinate chicken.

COUSCOUS

     Prepare couscous per package directions.

     Add any slightly cooked veggies such as onion, zuchinni, broccoli, tomatoes, carrots, etc.

     Make ahead and refrigerate or prepare and set out at room temperature.

     

Grill chicken, slice thin and add to couscous. Drizzle extra marinade – or a dressing of your own choice – over all and toss.