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This dish comes together with the complex flavors of a simple sauce. For the perfect balance of buttery, sweet, and tart, we’re combining Castelvetrano olives with golden raisins and a bit of verjus, a vinegar-like juice pressed from young grapes. The sauce makes for a delicious topping for our chicken, served over delicately creamy, tomato-infused couscous (which gets refreshing pops of crunch from sautéed celery).

Ethan Mick

with Olive & Raisin Sauce

Seared Chicken & Creamy Couscous

Boneless, Skinless Chicken Breasts

Couscous

Celery

Garlic

Castelvetrano Olives

Crème Fraîche

Golden Raisins

Tomato Paste

Verjus Blanc

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. [Cut the celery crosswise into 1/2-inch-thick pieces.](#) [Peel and roughly chop the garlic.](#) Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Prepare the ingredients:

In a medium pot, combine the **couscous** and **1/2 cup of water**; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste.

Cook the couscous:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **celery** and **half the garlic**; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and fragrant. Add the **tomato paste** and **up to 3/4 of the red pepper flakes**, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant. Add **1/4 cup of water**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat.

Make the aromatics:

Transfer the **cooked aromatics** to the pot of **cooked couscous**. Stir in the **crème fraîche**. Drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan used to cook the aromatics.

Finish the couscous:

Pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:

To the pan of reserved fond, add the **olives**, **raisins**, **remaining garlic** and **as much of the remaining red pepper flakes as you'd like**, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the **verjus** and **1/4 cup of water** (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste. Turn off the heat. Divide the **finished couscous** between 2 dishes. Top with the **cooked chicken**. Top with the sauce. Enjoy!