Israeli Couscous Infused With Chanterelles....
1 1/4 cups Israeli couscous*
2 tablespoons unsalted butter
1/2 pound boneless chicken thighs – with or without skin, cut into bite size pieces
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon rice wine (optional)
Marinate chicken thigh pieces in soy sauce, sugar and rice wine for 30 mins.
Clean chanterelles by lightly wiping them with a damp paper towel. Hand tear chanterelles into bite size pieces.
In the same skillet over high heat, add 1 tbs of butter with 1 tbs herb infused olive oil. Sauté the chicken pieces until brown on all sides and fully cooked (if skin is left on, sauté skin side down first – will keep chicken more juicy and flavourful). Remove from skillet and set pieces aside in a bowl. Keep the skillet un-washed as the brown bits aka ‘fond’ will be one of the flavouring agents for the dish.
In a 2 quart pot over high heat, add remaining butter and toast the Israeli couscous for 5 minutes. Add the water or broth and stir. Cover pan with lid until the content comes to a boil. Lower the heat to medium and allow it to simmer for 30-40 mins or until al-dente with pot partly covered. Stir occasionally.