Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: It Just Keeps Getting Worse

Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts

Name: Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 skin-on, bone-in chicken breasts, cut airline-style (See Cook's Note); Kosher salt; 4 cups chicken stock; 2 cups Israeli couscous; 1/2 pound haricots verts, ends trimmed; Pinch dried red pepper flakes; 2 tablespoons pomegranate seeds; 2 tablespoons pomegranate molasses; 2 tablespoon chopped fresh chives

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Level: Intermediate

Total: 50 min
Active: 50 min

Yield: 2 servings

Level: Intermediate

Total: 50 min
Active: 50 min

Yield: 2 servings

Ingredients

3 tablespoons extra-virgin olive oil

2 skin-on, bone-in chicken breasts, cut airline-style (See Cook's Note)

Kosher salt

4 cups chicken stock

2 cups Israeli couscous

1/2 pound haricots verts, ends trimmed

Pinch dried red pepper flakes

2 tablespoons pomegranate seeds

2 tablespoons pomegranate molasses

2 tablespoon chopped fresh chives

Directions

Preheat the oven to 350 degrees F. Heat a medium oven-safe skillet over medium-high heat and add the extra-virgin olive oil. While the oil heats up, season the chicken breast with salt on both sides. Add the chicken to the preheated oil, skin-side down. Sear on the first side until the skin is crispy, about 5 minutes. Flip to the other side, place the skillet in the oven, and cook until the chicken is cooked through, 5 to 7 minutes more.
While the chicken finishes cooking, bring about 2 1/2 cups of the chicken stock to a boil in a small saucepan and season with salt to taste (if needed). Add the couscous, return the stock to a boil, then reduce the heat to low and cover the pan. Cook until all the liquid is absorbed, 8 to 10 minutes.
Set a large bowl of ice water on the counter. Bring a medium saucepan of water to a boil and add enough salt so it tastes like the ocean, then add the haricots verts. Blanch the beans until they are bright in color and al dente, 2 to 3 minutes. Drain the beans and immediately add them to the ice bath to stop the cooking process. Drain, then transfer the beans to paper towels to dry.
Remove the chicken from the oven and set the skillet back on the stovetop. Transfer the chicken breasts to a cutting board. Turn the heat back on under the skillet and deglaze the pan with the remaining chicken stock and the red pepper flakes. Bring the stock to a boil and taste, seasoning with salt if needed.
Toss the warm couscous with the beans, 2 tablespoons of pomegranate seeds, the pomegranate molasses and the chopped chives. Serve with the chicken breast and drizzle the pan sauce over the top.