Empty My Fridge
Meal Prep - Easy Chicken Couscous Recipe
Ingredients
- Olive oil1 ½ tbsp
- Chicken
- Chicken thigh · trimmed1 ½ lb
- Cumin2 tsp
- Cinnamon1 tsp
- Thyme1 tbsp
- Salt
- Cracked pepper
- Couscous1 cup
- Onion · chopped⅔ cups
- Garlic · minced1 tbsp
- Smoked paprika1 tbsp
- Chard · finely chopped4–5
- Portobello mushroom · chopped½ cups
- Chicken stock2 ½ cups
Instructions
- Rub the seasoning and herbs (cumin, cinnamon, thyme, a pinch of sea salt and cracked pepper) over all the chicken thighs.
- Heat a nonstick skillet on high. Spray it with olive oil, add the thighs and sear 3 minutes per side until crispy and brown. Remove and set aside; they need not be fully cooked.
- Lower the heat to medium. Add olive oil, onion and garlic, and brown the onion for 1 to 2 minutes.
- Add the pearl couscous and toast it, stirring so every grain is coated in oil. Sprinkle in the smoked paprika now if using.
- Toast for 1 to 2 minutes, then add the chopped chard and mushrooms (if using). Cook about 2 minutes, until the chard just wilts and softens.
- Pour in the chicken stock and bring to a simmer. Return the chicken to the skillet, reduce to low-medium heat, cover and cook 12 to 15 minutes, until the couscous is plump and most of the liquid is absorbed. It should be saucy, not soupy.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicOnionMushroomChickenChicken thighCouscousPortobello mushroomChard
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