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.