Recipe: Chicken with Lemon-Tomato Pearl Couscous

I really liked the flavor of this dish but I’m still undecided if I’ll be making it the same way I did before, it might benefits from the couscous being made separately.

Chicken with Lemon-Tomato Pearl Couscous

AuthorMab

Yields1 Serving

Ingredients
 1.50 lbs boneless, skinless chicken thighs
 2 onions, thinly sliced
 2 lbs grape tomatoes
 6 garlic cloves, chopped
 2 lemons, zested and juiced
 1 cup dry white wine
 3 cups chicken stock
 2 cups pearl couscous
 2 cups peas

Directions
1

Heat a large skillet or dutch oven over medium high heat and coat the bottom with olive oil. cook the chicken until browned, about three minutes per side. transfer to a plate and return the pan to the stove.

2

Reduce the heat to medium and add the onion. cook, stirring frequently, about three minutes or just until the onion is starting to soften. stir in the tomatoes, garlic, and lemon peel. cook for a few minutes, until the tomatoes start to soften.

3

Return the chicken to the skillet, add the wine and cook for about 4 minutes, or until most of the wine has evaporated. add the stock and couscous and stir. reduce heat to a simmer, cover, and cook until the couscous is tender and the chicken is cooked through, about 12 minutes.

4

Stir in the peas and cook another couple minutes until heated through. Serve with lemon.

Ingredients

Ingredients
 1.50 lbs boneless, skinless chicken thighs
 2 onions, thinly sliced
 2 lbs grape tomatoes
 6 garlic cloves, chopped
 2 lemons, zested and juiced
 1 cup dry white wine
 3 cups chicken stock
 2 cups pearl couscous
 2 cups peas

Directions

Directions
1

Heat a large skillet or dutch oven over medium high heat and coat the bottom with olive oil. cook the chicken until browned, about three minutes per side. transfer to a plate and return the pan to the stove.

2

Reduce the heat to medium and add the onion. cook, stirring frequently, about three minutes or just until the onion is starting to soften. stir in the tomatoes, garlic, and lemon peel. cook for a few minutes, until the tomatoes start to soften.

3

Return the chicken to the skillet, add the wine and cook for about 4 minutes, or until most of the wine has evaporated. add the stock and couscous and stir. reduce heat to a simmer, cover, and cook until the couscous is tender and the chicken is cooked through, about 12 minutes.

4

Stir in the peas and cook another couple minutes until heated through. Serve with lemon.

Chicken with Lemon-Tomato Pearl Couscous

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