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      RECIPE TITLE "Pan-Seared Chicken with Honey Sauce Couscous and Vegetables"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty moderate

    Black pepper, honey and sherry vinegar are combined in a lively , zesty, sweet tart sauce that is delicious with this simple chicken preparation. Couscous is tossed together with vegetables to complete the family-style meal.

      RECIPE INGREDIENTS

    Chicken:
    1(3 to 4-pound) chicken
    Salt and freshly ground pepper
    2 tablespoons canola oil

    Honey Sauce:
    ¼ cup unsalted butter
    1 tablespoon freshly cracked black pepper
    3 tablespoons shallots, minced
    3 tablespoons sherry vinegar
    1/3 cup honey
    1 ¼ cups chicken stock
    1 cup couscous
    4 strips of bacon. Chopped, about ½ cup
    1/3 cup chopped onions
    1 tablespoon minced fresh garlic
    1 to 2 red chile peppers, julienned
    1 cup broccolini, cut into bite-sized pieces
    1 cup julienned red cabbage
    ½ cup julienned red bell pepper
    1 to 2 tablespoons canola oil
    Salt and freshly ground black pepper
    1 cup micro-greens, for garnish
    olive oil
    freshly squeeze lemon juice

      RECIPE METHOD

    # To prepare chicken, cut along one side of the breastbone, easing the meat away from the bone in one piece. Continue cutting until the meat is free and you have reached the wing joint. Cut through the wing joint, freeing the meat from the carcass. Trim the wing bone at the first joint. Repeat with the other breast. T o remove the legs, twist the legs outward and cut the bone. With a sharp paring knife, slits the thigh meat to expose the bone. Scrape the meat from the bone and joint to free it. Repeat with the other leg

    # Season the chicken with salt and pepper.

    # Place a heavy sauté pan over medium-high heat and add the oil. Place the chicken pieces in the pan, skin side down. Cook until crisp and brown, about 5 minutes. Turn the chicken over and cook for another 4 to 5 minutes, until cook through. Remove the pan from the heat and keep warm.

    # To prepare the sauce, place a small saucepan over medium-high heat and add the butter.

    # When the butter is melted, add the pepper and shallots and cook for 2 to 3 minutes to infuse the flavors into the butter. Add the vinegar and stir to deglaze the pan, scraping up any brown bits with a wooden spatula.

    # Continue to cook and reduce the liquid for 2 to 3 minutes.

    # Whisk in the honey and simmer for 2to 3 minutes to blend the flavors. Keep warm until ready to serve.

    # Place the stock in a saucepan over high heat and bring to a boil. When the stock is boiling, stir in the couscous in a continuous stream.

    # Remove the pan from the heat, cover, and let couscous steep to cook for about 5 minutes, or until tender.

    # Heat a sauté pan over high heat. Add the bacon and fry for 2 to 3 minutes, until lightly browned but not crisp. Add the onion and cook for 2 to 3 minutes, until onion is translucent. Add garlic and cook for 30 seconds, or until barely light golden brown. Add the chiles, broccolini, cabbage, and bell pepper and toss together. Decrease the heat to medium, cover the pan, and cook for 2 to 3 minutes.

    # When the vegetables are almost cooked, add the couscous and toss together, adding canola oil as necessary to prevent the couscous from sticking to the pan. Season to taste with salt and pepper

    # Place the micro-greens in a small bowl and drizzle with a little olive oil and a squeeze of lemon juice. Toss together and add salt and pepper to taste.

    # To serve, divide the chicken piece among 4 plates and spoon the vegetables and couscous alongside. Drizzle the sauce over all and top the chicken with the seasoned greens.


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