its simple and easy recipe , its so delicious, shred the chicken and merge the couscous and orange to get super fresh meal
Prep 10 mins Cooking time 15
Ingredients
- 1 medium fennel bulb with stalks
- 2 teaspoons olive oil
- 8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup per chopped onion
- 1 carrot, cut into 1/4-inch-thick slices
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper (optional)
- 1/3 cup orange juice
- 10 pitted kalamata olives, quartered
- 1 (14.5-ounce) can unsalted diced tomatoes, drained
- 1 1/4 cups water
- 1 cup whole-wheat couscous
Method
step 1 Trim tough outer leaves from fennel, mince feathery fronds to measure
tablespoons
step 2 Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core
Vertically slice fennel bulb.
step 3 Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 5 minutes
on each side or until well browned.Transfer chicken to a plate
step 4 Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and
red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes.
Increase heat to high, and bring to a boil. Add chicken and accumulated juices to
pan. Reduce heat to medium, and cook 20 minutes or until chicken is done
step 5 Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous ,
cover. Remove from heat , let stand 5 minutes. Fluff with a fork.
step 6 Serve chicken and vegetables over couscous. Top with fennel fronds.
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