The rules are that I had to use at least two ingredients from my box to create a new recipe. I really wanted to try and use all five ingredients, but was only able to work in four of them.
PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE
- Whisk together the chardonnay and chicken broth until well blended.
- In a medium bowl combine mushroom pieces and chile pieces. Pour the chardonnay mixture over the mushroom mixture. Allow to set for 2-3 hours to rehydrate the mushrooms and chilies. Stir them around every now and then so all surfaces are able to absorb the liquid.
- When ready, drain mushrooms and chiles through a sieve, reserving the liquid.
- Whisk coconut sugar into reserved liquid. Set aside.
- In a small food processor pulse mushroom and chile pieces into a fine grind.
- In a medium sauce pan, melt butter.
- Add flour 1 tablespoon at a time until roux is a golden brown.
- Gradually add the reserved liquid until well blended.
- Add in the mushroom and chile pieces, stirring until well distributed.
- Add cream 1 tablespoon at a time until desired consistency.
- Simmer gently while preparing couscous and chicken.
- Coat a large skillet with safflower oil.
- While oil is heating, wash and pat dry chicken pieces.
- Pan sear chicken pieces, salt and peppering as needed until golden outside and cooked through.
- Pour 1 cup of couscous in a large bowl. Pour 1 ¼ cups boiling water over top. Cover the bowl and let it sit for five minutes, then fluff with a fork to separate the granules.
- Plate couscous in the in the center of serving platter.
- Arrange chicken pieces around the couscous.
- Spoon sauce over couscous and chicken.
- Serve immediately.
By the way, hubby who was so dead sure this recipe would suck gave it 2 thumbs up and then proceeded to eat it 2 nights in a row.