Anne's Mediterranean Chicken and CousCous

Anne's Mediterranean Chicken and CousCous

- from Anne


  • One 16 ounce Can of Tomatoes, ones with chopped onions already in them and the tomatoes already chopped.

  • One shallot, medium sized - finely chopped.

  • Two to four garlic clove parts, depending on your love of garlic - finely chopped.

  • One 12 ounce can of Spicy V-8 juice.

  • About 6 ounces of olives, sliced.

  • One container of feta cheese, regular flavor, about 10 to 12 ounces, crumbled.

  • About 1/2 cup of ketchup.

  • About a tablespoon of balsamic vinegar.

  • Fresh Oregano - about a tablespoon or so of finely chopped.

  • Fresh Basil - about a 1/4 cup of finely chopped.

  • Four skinless boneless chicken breasts.

  • Olive oil.

  • CousCous mix (I am lazy and by it packaged and just follow the directions on the box).

Okay, heat a high sided skillet with about a tablespoon or so of olive oil. When heated well, but not to smoking, put in chicken breasts. Then put in chopped shallots around the chicken. When the shallots have begun to carmelize, then the chicken is likely ready to turn. It should turn easily and be nicely seared on that side. Takes about 2 to 3 minutes. Turn it over and sear for another 2 minutes. I take out the shallots at this time so that they don't get burned, but they are often brown at this point which makes them yummy!

In two or three minutes add the shallots back into the pan, add the can of chopped tomatoes and onions. Add the ketchup, about half of the can of V-8 juice (save the rest for later if needed).

Let simmer for about 10 minutes at this point. Always being sure not to let the liquid boil as this will make the chicken tough. After 10 minutes I add the garlic and the balsamic vinegar. Let simmer for a couple of minutes and then taste to see if salt is needed. If so I add a bit of kosher salt.

Let simmer for about another 10 to 15 minutes. Take out chicken and make sure that the juices run clear. With chicken out you can now turn up the heat to reduce the sauce a bit. I usually add at this time the rest of the V-8 juice. Start the cous cous.

When it is down to about the right consistency, I add the fresh herbs and sometimes a bit of fresh ground pepper to taste. Then I add the olives. Remove from heat and add the feta cheese.

Pour over chicken. Serve with cous cous. Very very good. Asparagus is a good side dish with this, or fresh green beans.

My husband loved it and he is sooo picky. So I thought it may be worth posting. Hope it wasn't too hard to follow.

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