Orange and Tomato Simmered Chicken with Couscous


Serves: 4

Fennel bulb is a new ingredient that I have been using and loving it. This dish has wonderful flavors that blend well together. I prefer to use brown rice over couscous - personal preference.

Yield: Serves 4 (serving size: about 1/2 cup couscous, 2 chicken thighs, and about 1/2 cup sauce)
Prep Time:
Cook Time:
Total Time:

Ingredients:

1 medium fennel bulb with stalks
2 teaspoons olive oil
8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup prechopped onion
1 carrot, cut into 1/4-inch-thick slices
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (optional)
1/3 cup orange juice
10 pitted kalamata olives, quartered
1 (14.5-ounce) can unsalted diced tomato, drained
1 1/4 cups water
1 cup whole-wheat couscous

Directions:

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.

3. Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.

4. Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.

5. Serve chicken and vegetables over couscous. Top with fennel fronds.

Source: myrecipes.com



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