Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts

Total Time:
45 min
10 min
35 min

2 servings

  • 3 tablespoons extra-virgin olive oil
  • 2 skin-on, bone-in chicken breasts, cut airline-style (See Cook's Note)
  • Kosher salt
  • 4 cups chicken stock
  • 2 cups Israeli couscous
  • 1/2 pound haricots verts, ends trimmed
  • Pinch dried red pepper flakes
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons pomegranate molasses
  • 2 tablespoon chopped fresh chives
  • Preheat the oven to 350 degrees F. Heat a medium oven-safe skillet over medium-high heat and add the extra-virgin olive oil. While the oil heats up, season the chicken breast with salt on both sides. Add the chicken to the preheated oil, skin-side down. Sear on the first side until the skin is crispy, about 5 minutes. Flip to the other side, place the skillet in the oven, and cook until the chicken is cooked through, 5 to 7 minutes more.

  • While the chicken finishes cooking, bring about 2 1/2 cups of the chicken stock to a boil in a small saucepan and season with salt to taste (if needed). Add the couscous, return the stock to a boil, then reduce the heat to low and cover the pan. Cook until all the liquid is absorbed, 8 to 10 minutes.

  • Set a large bowl of ice water on the counter. Bring a medium saucepan of water to a boil and add enough salt so it tastes like the ocean, then add the haricots verts. Blanch the beans until they are bright in color and al dente, 2 to 3 minutes. Drain the beans and immediately add them to the ice bath to stop the cooking process. Drain, then transfer the beans to paper towels to dry.

  • Remove the chicken from the oven and set the skillet back on the stovetop. Transfer the chicken breasts to a cutting board. Turn the heat back on under the skillet and deglaze the pan with the remaining chicken stock and the red pepper flakes. Bring the stock to a boil and taste, seasoning with salt if needed.

  • Toss the warm couscous with the beans, 2 tablespoons of pomegranate seeds, the pomegranate molasses and the chopped chives. Serve with the chicken breast and drizzle the pan sauce over the top.

Cook Notes: When chicken breasts are cut "airline style," the drumette, but not the wingtip, is still attached to the chicken breast.

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