1 Picture
Ingredients
- 4 (2)
- 1 tablespoon extra-virgin olive oil (1 1/2 tsp)
- 1 cup Israeli couscous (1/2 Cup)
- 1 1/2 Lbs skinless chicken thighs{4-6 thighs} (2-3 Thighs)
- 1/2 medium onion, thinly sliced (1/4 Onion)
- 4 Roma or plum tomatoes (about 1 Lb), cut lengthwise into 6 slices (1/2 Lb Roma or Vine ripened)
- 3 garlic cloves, minced (1 Lg 2 Sm cloves - 1 1/2 tsp)
- 4 strips lemon peel {2 inches each} (2 Strips)
- Pinch of saffron
- 1/2 cup dry white wine,{Sauvignon Blanc} (1/4 Cup)
- 1 1/2 cups homemade or store-bought low-sodium chicken stock (3/4 Cup)
- 1/2 teaspoon coarse salt (1/4 tsp)
- 1 cup frozen peas, thawed (1/2 Cup)
- 1 lemon, cut into wedges, for serving
Details
Servings 4
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
1. 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.
2. 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.
3. 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.
4. 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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