Leek"y" Chicken and Couscous Recipe
Rachael Ray
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Cooking tools:
- Pot
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Plate
Ingredients
- 1 1/2 cups chicken stock
- 2 tablespoons butter
- 1/4 cup golden raisin, chopped
- 1 1/2 cups couscous
- 2 tablespoons extra virgin olive oil
- 1 1/2 lbs chicken tenders, cut into large bite-size pieces
- salt
- black pepper
- 2 medium leeks (or 1 large leek)
- 1 cup dry white wine
- 2 -3 tablespoons chopped fresh flat-leaf parsley, chopped
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