03-20-2006, 08:04 PM
Allot of fantastic recipes my brother and/or/not I came up with through nothing more than searching through our cupboards trying to find things that would go good together and then throwing them all into a pan.
This is one of them. I call it, South Tropical Chicken.
Ingredients
1 qt, chicken stock
4, boneless skinless chicken breasts or 6 thighs
1/2 stick, butter
4 sprigs, fresh rosemary
7 leaves, fresh sage
Juice, 1 lemon
3 shots/oz, tequila
2 shots/oz, triple sec
1, gelatin leaf
1 cup, couscous
Instructions
Bring chicken stock to simmer. Add butter, rosemary, sage, lemon juice, tequila, triple sec and bring just to boil.
Reduce heat to medium-low and add chicken. Let chicken cook for 45 minutes to 1 hour. Remove chicken breasts.
Remove rosemary and sage.
Cook couscous as per its own directions but using stock mixture in place of water.
Reduce remaining stock mixture to desired concentration and dissolve into it 1 gelatin leaf.
Brown chicken on a skillet and serve over couscous and drizzle liberally with the stock mixture now turned syrup.
This is one of them. I call it, South Tropical Chicken.
Ingredients
1 qt, chicken stock
4, boneless skinless chicken breasts or 6 thighs
1/2 stick, butter
4 sprigs, fresh rosemary
7 leaves, fresh sage
Juice, 1 lemon
3 shots/oz, tequila
2 shots/oz, triple sec
1, gelatin leaf
1 cup, couscous
Instructions
Bring chicken stock to simmer. Add butter, rosemary, sage, lemon juice, tequila, triple sec and bring just to boil.
Reduce heat to medium-low and add chicken. Let chicken cook for 45 minutes to 1 hour. Remove chicken breasts.
Remove rosemary and sage.
Cook couscous as per its own directions but using stock mixture in place of water.
Reduce remaining stock mixture to desired concentration and dissolve into it 1 gelatin leaf.
Brown chicken on a skillet and serve over couscous and drizzle liberally with the stock mixture now turned syrup.