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Chicken and Israeli Couscous with Tomato and Lemon
Nb persons: 4
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Chicken and Israeli Couscous with Tomato and Lemon This quick-cooking, one-pan supper shaves precious minutes off prep time simply by substituting couscous for more familiar rice. Ingredients | |
1 tablespoon | extra-virgin olive oil |
1 cup | Israeli couscous |
1 1/2 pounds | skinless chicken thighs, (4 to 6 thighs) |
1/2 medium | onion, thinly sliced |
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices | |
3 | garlic cloves, minced, (1 tablespoon) |
4 strips | lemon peel, (2 inches each) |
Pinch | saffron |
1/2 cup | dry white wine, such as Sauvignon Blanc |
1 1/2 cups | homemade or store-bought low-sodium chicken stock |
1/2 teaspoon | coarse salt |
1 cup | frozen peas, thawed |
1 | lemon, cut into wedges, for serving |
Directions Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes. Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, | |
salt, and couscous, and stir. Reduce heat to medium-low, cover, and |
cook, stirring occasionally, until couscous is tender and chicken is
cooked through, 12 to 14 minutes. Stir in peas, and cook until heated
through, about 1 minute. Serve immediately with lemon.
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Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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