The Ardent Epicure

An Ode to the Pleasures of Food

Orange-prune scented Couscous 
and Capacolla stuffed Chicken Roulade

So why is the vegetarian cooking chicken? Well it all started with a set of interview
questions from Food Lovers Website. A list of ingredients were posed and I was
asked to create a recipe from them. What were the ingredients you ask?
Couscous, oranges, scallions, chicken, and prunes. 

What a list of ingredients! Believe it or not I had all the ingredients, except the
oranges :) Grabbing up some lovely organic babies was an easy enough task.
So cooking I began...

What you will need:

For the couscous
1 cup couscous
1/2 cup water
1/4th cup orange juice
6-8 prunes
2-3 cloves garlic, minced
1/2 teaspoon candied ginger, chopped
2-3 teaspoons butter
2 scallions, chopped
Pinch of salt
Small sauce pan with lid

For the chicken roulade
2 twelve ounce boneless, skinless chicken breasts
A mallet, using the flat end
4 ounces capacolla, thinly sliced
1/2 couscous mix per breast
Meat thermometer
Olive oil for basting
Baking dish

Let's get cooking:

For the couscous
In a small sauce pan bring water, orange juice and a pinch of salt to a rapid boil.
Remove from heat and add couscous, stirring until liquid id distributed evenly.
Leave off heat and cover letting rise for about 5 minutes. Add butter, spices and
scallions return to low heat uncovered for an additional 3 minutes then fluff with fork.

For the chicken
Place your chicken breasts between to sheets of plasic wrap on top of a sturdy
cutting board. Take mallet and pound out the chicken until flat. Remove plastic
wrap and layer on the capacolla then the couscous mixture. Starting at one end
 begin to roll inward as tight as possible. Place roulades on a greased baking sheet
 or pan. Baste each with a bit of olive oil.
Bake in a pre-heated oven at 350 degrees until internal temperature
reaches 165 degrees.

If you need a balsamic reduction recipe try this one, but replace the
cranberry sauce with prune juice.
Dress with a prune infused balsamic reduction if desired,
serve with or over a bed of organic micro greens.
Serves 4

Alisha~Magic of Spice

Food Lovers Web Interview with The Ardent Epicure

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