Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms

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Recipe courtesy Emeril Lagasse, 2007

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  • 4

Ingredients

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 cup fresh squeezed lemon juice
  • 1/3 cup olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons Essence, divided, recipe follows
  • 2 teaspoons salt
  • 1 teaspoon freshly ground white pepper
  • 1 recipe Couscous, recipe follows
  • 1 recipe Sauteed Cremini Mushrooms, recipe follows
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 1/2 cups water
  • 1/2 cup small diced red onion or shallots
  • 1/2 cup small diced carrot
  • 1/2 cup currants
  • 1 (10-ounce) package couscous
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup toasted pine nuts
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground white pepper
  • 1 tablespoon chopped fresh mint leaves
  • 3 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 pound cremini mushrooms, thinly sliced
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 3/4 cup balsamic vinegar

Preparation

Step 1

Place the chicken, lemon juice, olive oil, rosemary, and 2 tablespoons Essence in a re-sealable, 1-gallon plastic bag. Let marinate for 1 hour at room temperature. Preheat a grill pan to high heat. Remove the chicken from the plastic bag, and place on a platter. Season the chicken on both sides with the remaining Essence salt and pepper. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over and cook for another 4 minutes on the second side, or until cooked through. You can choose to baste the chicken with the marinade but you need to either: baste the chicken and continue cooking the chicken a little bit longer on each side or you need to bring the marinade up to a boil for at least 5 minutes and then you can baste the chicken. Remove from the heat and serve with the Couscous and Sauteed Cremini Mushrooms.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.

Yield: about 4 cups

Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous.

Yield: about 1 1/2 cups

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