By Lisa Golden Schroeder

I think I’m one of Just BARE™ Chicken’s biggest fans. Knowing where the chicken grows and how it makes its way to my family table is a relief—and a delight—in these days of alarming stories about food safety. And I’m not the only one who recognizes that family-owned farms and companies seem to have the pulse of what careful cooks are looking for—Just BARE™ keeps cropping up in the news as a brand to watch. So I’m very glad to represent such a delicious product at the upcoming Minnesota Monthly Food & Wine Experience.

I always think of this food show for passionate “foodies” as an extravaganza rather than an experience. The event is a fundraiser for Minnesota Public Radio and celebrates its 2oth anniversary this year. And it’s gotten bigger and bigger as the years have gone by. The sheer volume of flavor-packed edibles and quaffable wines, on display and generously served up, is incredible. And the food purveyors—as varied as small local organic farms that produce amazing cheeses, regional spice companies and smoky barbecue pit masters—compete with wine wizards and brew maestros from all over the world.  Just BARE™ Chicken is one of many show sponsors, and I’ll be hanging out in our luxurious show booth, demonstrating and sampling a few of our favorite recipes for crowds hungry to taste new and innovative food.

I decided that since it’s a food and wine show, I’ll cook up the maple and cranberry glazed chicken from the New Year’s post. I’ll deglaze the skillet with red wine and real maple syrup after I brown some chicken breasts, creating a luscious sauce. The aroma is so enticing I thought it would draw people over to see what we’re up to. When I’m not cooking, we’ll sample an addicting salad of tender pearl pasta, chunks of garlicky sautéed chicken thighs, Kalamata olives and sweet teardrop tomatoes tossed with a lemony basil pesto. If you’re in the neighborhood, be sure to drop by and see us.

GARLIC CHICKEN AND TOASTED COUSCOUS SALAD

Makes 6 (about 1-1/2 cups) servings

Pearl, or Israeli couscous, is different from the golden grains of North African couscous. It’s a very small semolina pasta that is rolled into balls, then is toasted to dry. This seals each pearl of pasta so that when it’s cooked in water or broth it retains its texture, while still soaking up the flavor of and sauces and dressings. It’s very quick cooking and makes a wonderful salad that can feed a crowd and keep in the refrigerator for several days without getting soggy.

INGREDIENTS

For the salad

1-3/4 cups uncooked pearl couscous or orzo (Rosamarina) pasta

2 teaspoons olive oil

6 cloves garlic, finely chopped

1 package (20 ounces) Just BARE™ hand-trimmed boneless skinless thighs, cut into bite-size pieces

2 cups grape cherry tomatoes, halved

½ cup Kalamata olives, pitted, chopped

6 cups arugula or mixed baby greens, if desired

For the dressing

1 large lemon

3 tablespoons prepared basil pesto

2 tablespoons olive oil

1 tablespoon tarragon or white wine vinegar

INSTRUCTIONS

• Heat a large skillet over medium-high heat. Add couscous; toast until lightly golden.
• Bring eight cups water and one tablespoon salt to a boil. Add couscous; cook for about 10 minutes or just until al dente. Drain and rinse with cool water; place in a large serving bowl.
• Heat two teaspoons oil in large skillet over medium-high heat. Add garlic and chicken; sauté for about 10 minutes or until chicken is no longer pink in center. Cool.
• While the chicken is cooling, prepare the dressing. Grate the zest from lemon; juice lemon. Whisk together juice, zest, pesto, two tablespoons olive oil, and vinegar.
• Add chicken, tomatoes, and olives to couscous. Toss with dressing until well coated; season with salt and freshly ground pepper to taste. Serve over greens, if desired.