-
1
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
-
2
Place the flour in a shallow dish, season the chicken breasts with salt, pepper, and the cayenne, then transfer the seasoned chicken to the dish with the flour, toss around in the flour, then shake off the excess.
-
3
Add the chicken to the skillet and cook for 5 to 6 minutes on each side.
-
4
While the chicken is cooking, make the saffron couscous.
-
5
In a sauce pot, bring 2 cups of the chicken stock up to a boil with the saffron, the crushed clove of garlic, salt, and pepper.
-
6
When the stock is at a boil, add the couscous, cover with a lid, and turn the heat off.
-
7
Let the couscous stand for 10 minutes.
-
8
Once the chicken is done, remove it from the pan and cover with a piece of aluminum foil to keep warm.
-
9
Return the skillet to the heat and add the remaining 2 tablespoons of EVOO.
-
10
Add the onions, the 3 cloves of chopped garlic, the thyme, salt, and pepper.
-
11
Cook, stirring frequently, for 4 minutes.
-
12
Add the artichokes and wine to the pan, bring up to a simmer, then add the remaining 1 cup of chicken stock, olives, and grape tomatoes.
-
13
Return the liquids to a simmer and cook for 2 to 3 minutes, or until the grape tomatoes start to burst and the sauce has reduced by half.
-
14
Give the sauce a taste to see if it needs more salt and pepper.
-
15
Add the chicken back to the skillet and warm through.
-
16
Add the parsley and basil to the completed dish and stir to distribute the herbs.
-
17
To serve, fluff the couscous with a fork, remove and discard the crushed garlic clove, and transfer the couscous to serving plates.
-
18
Serve the chicken whole or sliced on top of the saffron couscous.
-
19
Top the chicken with some of the sauce and vegetables.
