Wednesday, July 30, 2008

Almond Crusted Chicken with Raspberry Sauce, Asparagus, and Couscous

The almond crust on the chicken would almost have been too rich without the refreshing sweet/tart flavor of the sauce. The parmesan couscous wasn't a good match. Maybe just a few fresh herbs or a garlic couscous would have been better. The chicken and sauce are so flavorful that rich, buttery asparagus and cheesey couscous are a bit much. I'll have to pass the sauce through a china cap next time to get rid of the seeds too. They aren't bad but they are a bit distracting. I will try hazelnuts next time and more oil instead of butter to lighten it up a bit. Altogether very tasty though.

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