Saturday, November 8, 2014

Lemon Chicken and Israeli Couscous

Lemon Chicken and Israeli Couscous Lemon Chicken and Israeli Couscous
There's something about an aromatic Middle Eastern stew that is so comforting. Maybe it's my wanderlust to go back to Morocco, or perhaps it has something to do with a past life...

This dish is not that difficult to make and has that stick-to-your-ribs goodness. Lemon and turmeric take the place of spiciness, making it all the more flavorful. 

Lemon Chicken and Israeli Couscous
adapted from this recipe
 extra-virgin olive oil
1 cup Israeli couscous
1 1/2 pounds chicken drumsticks
1 medium onion, thinly sliced
1 lb cherry tomatoes
3 garlic cloves, minced
4 strips lemon peel (2 inches each), or more
Pinch of turmeric
1/2 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups chicken stock
1/2 teaspoon coarse salt
1 lb frozen peas, thawed

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, 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 turmeric, 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.

Serves 6
Lemon Chicken and Israeli Couscous

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