Recipes: Couscous and Grilled Chicken

World Class Buffet

Timetable

Up To One Week Ahead

Prepare and freeze the tart.
Prepare and freeze the Brie Cheese.

Two Days Ahead

Prepare the mustard butter; chill.
Prepare the caponata and chill.
Prepare the raspberry sauce; chill.
Marinate the chicken in refrigerator.
Prepare the sesame dressing.

One Day Ahead

Assemble the skewers and brush with mustard butter; chill.
Prepare the pita triangles and store in airtight container.
Grill the chicken and chill; chop remaining salad ingredients.
Prepare and bake the polenta; chill.
Thaw the tart.

Day of The Dinner

Prepare the marinated tomatoes.
Prepare the salmon and sauce.
Prepare the couscous pilaf
Thaw the Brie cheese; bake.
Grill the skewers.
Arrange polenta in ovenproof serving platter.
Arrange toppings on polenta; broil.
Assemble the chicken and papaya salad.

Couscous and Wheat Pilaf

2 tablespoons butter (1/4 stick)
1 small onion, chopped (about 1/2 cup)
2 cups bulgur or cracked wheat
4 cups canned chicken broth, heated
2 cups hot water
3 cups couscous
1/4 cup olive oil
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 cup chopped fresh parsley

Heat the butter in a saucepan until melted. Stir in the onion and bulgur. Cook for 3 to 5 minutes or until the onion is tender and the bulgur is toasted. Stir in 2 cups of the broth and 1 cup of the hot water gradually. Simmer, covered, over low heat for 12 to 15 minutes or until the liquid is absorbed.

Bring the remaining 2 cups chicken broth and remaining 1 cup hot water to a boil in a saucepan. Stir in the couscous. Remove from heat. Let stand, covered, for 5 minutes. Stir in the olive oil, pepper, cumin, cinnamon and parsley; fluff with a fork.

Combine the bulgur and couscous in a serving bowl and mix well. Adjust the seasonings. Serve warm.

Serves twenty.

Grilled Chicken and Papaya Salad Dressing

2 cups rice wine vinegar
1 cup sesame oil
Juice of 4 limes
2 tablespoons minced garlic
2 tablespoons grated peeled gingerroot

Salad

3 pounds boneless skinless chicken breasts
2 papayas, peeled, cut into matchstick pieces (about 2 cups)
2 cucumbers, peeled, cut into matchstick pieces (about 2 cups)
4 medium tomatoes, chopped (about 2 cups)
Assorted mixed greens
3 scallions, chopped (about 1/2 cup)
Cilantro sprigs for garnish

For the dressing, combine the rice wine vinegar, sesame oil, lime juice, garlic and gingerroot in a jar with a tightfitting lid and shake to mix well.

For the salad, rinse the chicken and pat dry. Arrange in a shallow dish. Pour 1/2 of the dressing over the chicken, turning to coat; reserve the remaining dressing. Marinate in the refrigerator for 4 to 8 hours, turning occasionally. Preheat the grill. Drain the chicken, discarding the marinade.

Grill the chicken over hot coals until the internal temperature reaches 165 degrees on a meat thermometer or until the juices run clear. Cut the chicken into matchstick pieces.

Combine the chicken, papayas, cucumbers and tomatoes in a salad bowl and mix well. Drizzle with the remaining dressing, tossing to coat.

Arrange the mixed greens on a serving platter. Top with the chicken mixture; sprinkle with the scallions. Garnish with the cilantro. Chill, covered, until serving time.

Serves twenty.

Toss together romaine, Bibb lettuce, arugula and red leaf lettuce for a colorful mixed green salad.

Provided by Aramark from: Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Aramark Corporation
Released 1996
Reprinted with permission.

This page originally published as a FoodDay article in 1997.