I wanted to mix things-up from my usual chicken and rice meals so I tried this delicious and still healthy couscous variant. We switch chicken breasts with chicken thighs and brown rice with couscous.
- 200 g skinless chicken thighs
- 50 g whole wheat couscous(preferably Israeli pearl couscous)
- 40 g onion(chopped)
- 2 garlic cloves(minced)
- 100 g baby spinach or green chard
- 200 ml chicken broth(low sodium)
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tbsp thyme
- 1/2 tbsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper
Season the chicken thighs with the ground cumin, cinnamon, thyme, pepper and salt.
Set a non-stick skillet on high heat. Once hot, add ½ tbsp of olive oil and then add the chicken thighs. Sear them on each side for 3 minutes, then set aside. Don’t worry if they have not finished cooking.
Reduce the heat to medium, the add the rest of the olive oil, onion and garlic. Caramelize and brown the onion for 1-2 minutes.
Add the couscous to the skillet, and mix it around, ensuring the couscous is covered in oil. If desired sprinkle in the smoked paprika now.
Toast for 1-2 minutes then add the baby spinach(or chopped chard). Cook until the spinach begins to wilt and soften, about 1 minute.
Pour in the chicken stock and bring to a simmer. Add the chicken thighs back to the skillet and reduce the heat to low-medium. Cover and cook for 12-15 minutes, or until the couscous is plump and most of the liquid has been absorbed. (Note: it should not be soupy, rather saucy.)
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