Mediterranean Lemon Chicken with Pepper Puree and Couscous
Marinade 2 5-ounce chicken breasts, boneless, skinless 1/4 cup plus 2 tablespoons fresh lemon juice 3 tablespoons olive oil 2 tablespoons fresh oregano 1 teaspoon fresh thyme, chopped Salt and pepper to taste Pepper Puree 2 red bell peppers, roasted, peeled, seeded 2 tablespoons olive oil 2 teaspoons fresh garlic, chopped 1 fennel bulb, diced (reserve tops for garnish) 1/4 cup chicken stock Salt and pepper to taste Couscous 1 tablespoon olive oil 2 portobello mushroom caps, diced 3 tablespoons sundried tomatoes, chopped 1/4 cup Israeli couscous, cooked 1 tablespoon chicken stock or broth Salt and pepper to taste
Marinate chicken in 1/4 cup lemon juice, 2 tablespoons olive oil, and oregano for 2 hours. For Pepper Puree In a sauté pan, add 1 tablespoon olive oil and bring to a medium heat. Add fennel bulb and garlic; sauté. Add roasted peppers and chicken stock. Place in a blender and blend until smooth. Adjust seasoning with salt and pepper. Place in a bowl, cover, and set on stovetop to keep warm. For Couscous Heat olive oil in a sauté pan over medium heat. Add mushrooms and sundried tomatoes; sauté until mushrooms are tender. Add couscous and chicken stock. Stir to blend well. When hot, adjust seasoning with the salt and pepper. Keep warm in pan. To Cook Chicken Season the chicken with salt and pepper. Add remaining olive oil to the pan and heat on medium. Add the chicken and sauté, turning frequently. When chicken is fully cooked, add 2 tablespoons reserved fresh lemon juice and thyme. Spoon couscous onto two plates. Top with the chicken and pepper puree and garnish with fennel tops.
