-
1
Marinate chicken thigh pieces in soy sauce, sugar and rice wine for 30 mins.
-
2
Clean chanterelles by lightly wiping them with a damp paper towel. Hand tear chanterelles into bite size pieces.
-
3
In an iron skillet or pan, dry saute chanterelle without oil in high heat until the mushrooms begin to brown lightly and sweat. Set them aside in a bowl.
-
4
In the same skillet over high heat, add 1 tbs of butter with 1 tbs herb infused olive oil. Saute the chicken pieces until brown on all sides and fully cooked (if skin is left on, saute skin side down first - will keep chicken more juicy and flavourful). Remove from skillet and set pieces aside in a bowl. Keep the skillet un-washed as the brown bits aka 'fond' will be one of the flavouring agents for the dish.
-
5
In a 2 quart pot over high heat, add remaining butter and toast the Israeli couscous for 5 minutes. Add the water or broth and stir. Cover pan with lid until the content comes to a boil. Lower the heat to medium and allow it to simmer for 30-40 mins or until al-dente with pot partly covered. Stir occasionally.
-
6
Place edamame in a microwave-safe bowl and heat until steaming. Add them along with chicken pieces and remaining herb infused olive oil into pot with cooked couscous. Stir gently, and add salt and pepper to taste.
-
7
Heat the skillet with fond over high heat. Gently fold chanterelles into the couscous and transfer mixture into the hot skillet. Allow the mixture to stand in hot skillet for 5 minutes before serving.
-
8
Present it with sprig of rosemary or thyme, and serve with grated Pecorino Romano cheese and a lightly dressed arugula salad....
