Hello, I am Joana. Today, I’m gonna show you how to make chicken couscous greens recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Couscous Greens Recipe
Chicken Couscous Greens is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Chicken Couscous Greens is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken couscous greens using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken Couscous Greens:
- Take 200 g skinless chicken thighs
- Take 50 g whole wheat couscous(preferably Israeli pearl couscous)
- Prepare 40 g onion(chopped)
- Prepare 2 garlic cloves(minced)
- Make ready 100 g baby spinach or green chard
- Get 200 ml chicken broth(low sodium)
- Prepare 1 tsp ground cumin
- Take 1/2 tsp cinnamon
- Prepare 1/2 tbsp thyme
- Make ready 1/2 tbsp smoked paprika
- Take 1 tbsp olive oil
- Prepare Salt pepper
Instructions to make Chicken Couscous Greens:
- 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 bes 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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