Friday, February 17, 2012

Red Pepper Chicken with Cous Cous

This is my play on Poulet au Paprika .  A dish of chicken braised in a sauce of onions, fennel, spiced with paprika then finished with cream.  It is beautifully rich and tastes amazing.  Keeping these flavors in mind, I wanted to come up with a lighter version adding fresh red bell pepper to intensify the sweet smokiness of the paprika.  I added chick peas to add an extra element of texture and heartiness.  While not a lot of liquid is added, once cooked the juices make quite a bit of sauce.  I find that serving over this over cous cous is perfect because it not only holds flavor to every bite but, also keeps the dish moist. 


2 bone in chicken breasts
1 onion, sliced
4 red bell peppers, sliced
3 tarragon sprigs
4 thyme sprigs, leaves picked
1 garlic clove, minced
1 to 2 tbsp vegetable oil
1 tbsp pimenton (paprika)
1 bay leave
¾ cup white wine
½ cup stock
1 to 2 tbsp vegetable oil
1 cup cous cous
1 cup vegetable stock

Season the chicken breasts on both sides with salt and freshly ground black pepper, brown in a heavy bottom pot, remove and set aside.  Add the sliced onion and sauté until just tender before tossing in the bell peppers and garlic, season with salt and pepper, cover and allow it to cook for about 8 minutes. 

Next, add the bay leaf, wine, stock and herbs, stir in the pimenton and bring the sauce to a boil.  Add the chicken back to the pan, reduce the heat, cover and let cook until the chicken is no longer pink in the center, about 25 to 30 minutes. 

Once cooked remove the chicken and set aside to rest.  Bring the sauce to a boil and reduce by one quarter.  In a separate pan, bring 1 ¼ cup vegetable stock to a simmer, stir in the cous cous, turn off the heat and cover.  Let stand 5 to 8 minutes then fluff with a fork.  For serving; I like to remove the chicken from the bone and slice, then put back into the pot and toss in the sauce before adding the cous cous.


  1. I love cous cous with chicken and you've got fantastic flavours here!