Spring has sprung! Or at least, it officially has as a couple of weeks ago. Although you can still feel the chill of winter in the air here in Philly, it hasn’t stopped the grocery stores from starting to stock up on fresh spring produce. So, I figured I’d follow their lead and make a dish that looked and tasted like the spring season — pan-seared chicken breast over an herbed, spring pea, pearled couscous.
Normally, I take the road more traveled and buy boneless, skinless chicken breast when I am making anything chicken related. However, this time I threw my inhibitions to the wind…I bought bone-in chicken breast with the skin. I did this for a couple of reasons:
- I love chicken when it has that crispy, flavorful skin (while it’s maybe not the most healthy option, who says you can’t indulge from time to time?).
- It was a little cheaper by the pound and I figured if I really didn’t want it with the skin or bone, I was capable of getting there on my own at home.
So, I went for it and I am so happy I did. I ended up making a lemon zest, garlic and thyme mixture to stuff underneath the skin, which gave the chicken a delicious, bright flavor.
As for the couscous, I started with my favorite type, pearled (sometimes you’ll see it referred to as Israeli couscous). It’s larger in size than your everyday variety and I personally enjoy the texture much better. I followed the directions on the box, with one exception → I switched out some of the water it called for with freshly squeezed lemon juice. I wanted the pasta to absorb the lemon during the cooking process, rather than just squeezing some over it at the end. Once it was cooked and fluffed, I added butter, green peas, fresh chives and fresh mint to bring in the spring flavors I was after.
I was really happy with how this dish turned out in the end. The fresh herbs, lemons and peas all provided yummy notes of spring (and that crispy chicken skin was also delish). Here’s the recipe for you to try!
What are some of your favorite spring-inspired dishes?