Seared Chicken with Couscous Salad

Seared maple sugar rubbed chicken with maple balsamic couscous salad. The distinct flavor of maple is introduced at multiple levels in this dish, from the caramelized crust of the chicken to the tangy kick of the vinaigrette. The maple pairs excellent with the savory accents from the rub and vinaigrette, giving this dish a perfect balance of sweet and savory.

Seared Chicken with Couscous Salad

Created by: Chef TJ Delle Donne

Adapted by: Jon Nardis & Leah Yao

Prep Time: 45 minutesCook Time: 25 minutesTotal Time: 1 hour 10 minutes

Ingredients

- 2 ea chicken breast
Maple White Balsamic Vinaigrette- 120 g canola or corn oil- 120 g maple syrup, medium grade- 75 g white balsamic vinegar- 40 g dijon mustard- 10 g chives, roughly chopped- TT salt and pepper
Maple Sugar Rub- 28.3 g maple sugar, granulated- 14.3 g paprika- 5 g black pepper- 5 g kosher salt- 2.5 g chipotle powder- 1 g garlic powder- 1 g celery salt- 1 g cumin- 1 g turmeric

Couscous Salad- 240 g Israeli couscous- 3 ea small tomatoes, diced- 1/2 ea english cucumber, diced-100 g cilantro, roughly chopped- TT Maple White Balsamic Vinaigrette

Instructions

MAPLE WHITE BALSAMIC VINAIGRETTE, combine maple syrup, vinegar, mustard, salt and pepper into a blender and blend on medium speed. Slowly drizzle in oil until mixture thickens and is emulsified, then fold in the chives.
MAPLE SUGAR RUB, in a small bowl combine maple sugar, paprika, black pepper, salt, chipotle powder, garlic powder, celery salt, cumin, and turmeric. Apply rub mixture to both sides of the chicken breasts.
In a medium sauté pan over high heat add a tablespoon of oil to the pan, sear chicken on each side for 5-6 minutes. Chicken should be fully cooked on the inside at 165˚F. Set aside.
COUSCOUS SALAD, Bring a pot of salted water to a boil, add couscous and lower heat to a simmer, cover and cook for 10 minutes. Once the couscous is cooked, drain and run under cold water to cool down quickly. Add cucumbers, tomatoes, cilantro and vinaigrette with the couscous, toss to combine.

Note:

If the chicken breast is really thick, set oven to 350˚F before beginning step 1. After searing chicken place sauté pan in oven and allow chicken to finish cooking until it reaches 165˚F.

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