I’ve had this recipe in my (massive) to try pile for quite a while now. I’m so glad I finally got around to making it! It was really tasty and different than most meals. The grape relish is wonderful (as long as you don’t mind raw onions) and the sweetness was perfect with the chicken. It’s also surprisingly easy for how complex the flavors are – and Rachael doesn’t always keep her ingredient lists short! I used whole wheat couscous and picked the thyme and basil from my garden. I’ll definitely make this again – it’s another one of those recipes that I’d give 4.5 stars if MacGourmet had half star ratings. So it’s a very strong 4.
Poached Chicken with Grape Relish
Every Day with Rachael Ray
One 14.5-ounce can chicken broth
5 sprigs fresh thyme
4 skinless, boneless chicken breast halves (about 1 3/4 pounds)
1 ½ cups chopped seedless green grapes
¾ cup finely chopped red onion
18 large basil leaves, thinly sliced
¼ cup extra-virgin olive oil
Juice and grated peel of 1 lemon
One 10-ounce box (1 1/2 cups) instant couscous
Tip: Supersize it – Double the relish recipe and serve with tortilla chips.
1. In a large pot, bring 5 cups salted water, the broth and thyme to a boil. Add the chicken, lower the heat and simmer, uncovered, for 7 minutes. Remove the pot from the heat, cover and let stand for 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch-thick slices. Reserve the poaching liquid.
2. In a medium bowl, combine the grapes, onion, basil, olive oil, lemon juice and half the lemon peel. Season with salt and set aside.
3. Return the poaching liquid to a boil. Pour 1 1/2 cups boiling liquid over the couscous, cover and let stand for 5 minutes. Add the remaining lemon peel and fluff with a fork. Place the chicken over the couscous and top with the grape relish.
MacGourmet Rating: 4 Stars