FRIJE

Instructions

• 1.   Don't keep the vegetables waiting!
• 2.   Bring a pot of water to a boil to blanch (precook) the green part of the leeks.
• 3.   Cut and remove the base and the dry, damaged green part of the leeks. Cut them in half lengthwise and rinse them thoroughly. Slice them, separating the white from the green parts.
• 4.   Plunge the green part of the leeks into the boiling water for 3 to 4 minutes. Once blanched, drain them well. Set aside the pot to cook the couscous.
• 5.   Rinse the kale. Using your hands, separate the leaves. Tear the leaves into small pieces and slice the stem.
• 6.   Cut the chicken into pieces (about 2 cm). Season with salt and pepper.
• 7.   Brown the chicken.
• 8.   In a sauté pan, heat a drizzle of olive oil over medium-high heat. Sauté the chicken for 2 to 3 minutes until golden brown. Then, transfer it to a plate. Add the whole leeks and kale to the sauté pan, reduce to medium heat, and continue cooking for 10 to 15 minutes until tender. Season with salt and pepper.
• 9.   In the pot (you can also use a kettle), bring 400 mL of water to a boil and place the couscous in a container. When the water is hot, pour it over the couscous. Cover and let it swell for 10 minutes.
• 10.   The feta goes in the pot
• 11.   In a small saucepan, place the feta cream with 1 tbsp of water. Mix well. Heat for 3 to 5 minutes over low heat until melted.
• 12.   Soon at the table...
• 13.   Rinse and chop the chives.
• 14.   Once the couscous is cooked, add a knob of butter or a drizzle of olive oil. Season with salt and pepper and, using a fork, fluff it up (separate the grains). Cover to keep warm.
• 15.   Once the leeks are cooked, add the chicken and continue cooking for 2 to 3 minutes until cooked. Taste and adjust the seasoning if necessary.
• 16.   Serve the chicken and leek stir-fry drizzled with melted feta cream and accompanied by couscous. Sprinkle with chives.

Nutritional information *

Reference

• www.quitoque.fr/recettes/emince-de-poulet-au-poireau-et-a-la-creme-de-feta