Lemon Herb Chicken with Couscous and Cucumber Salad
Lemony couscous and herbed chicken breasts are served with a bright cucumber and feta salad in this weeknight dinner recipe.
Read MoreHerbed Egg Breakfast Toast with Hot Pepper Sauce
Drescription
If you haven't used ghee, this easy breakfast toast is a great place to start. Its mellow, nutty flavor offsets the bright flavor of the herbs and adds a touch of decadence to your weekday breakfast. Once opened, a jar of ghee will keep in your pantry for at least 3 months and you can use it in the same way you use melted butter.
Ingredients
- 4 thin slices whole-grain bread
- 2 tablespoons unsalted butter or ghee
- 4 large eggs
- kosher salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
- 2 scallions, finely chopped
- 4 thick slices ripe tomato
- hot pepper sauce, recipe follows
- 5 habanero or scotch bonnet chiles, stemmed and seeded, if desired (use rubber gloves)
- 2 plum tomatoes, coarsely chopped
- 2 garlic cloves, crushed and peeled
- 1/2 medium yellow onion, coarsely chopped
- kosher salt
- 1/3 cup extra-virgin olive oil, plus more as needed
- 2 tablespoons fresh flat-leaf parsley leaves
- 8 large fresh basil leaves
- 2 teaspoons honey, optional
Directions
- Lightly toast the bread. Melt the butter or ghee in a medium nonstick skillet over medium-low heat. Brush the top of each piece of toast lightly with the melted butter or ghee.
- Break the eggs into a medium bowl and season with 1/2 teaspoon salt. Beat well with a fork. Stir in the cilantro, parsley and scallions. Add the eggs to the remaining butter in the skillet over medium-low heat and cook, stirring, until set to your liking, 2 to 3 minutes for soft-set eggs.
- Put 2 slices of toast on 2 plates. Top each toast with a slice of tomato. Top with the eggs. Drizzle with the Hot Pepper Sauce and serve.
- Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
- Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil. Makes about 1 1/4 cups.
