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Chicken with Couscous

Chicken with Couscous

CHICKEN WITH COUSCOUS

A very simple and healthy way to make Chicken with Couscous!  Just a few ingredients that you need to keep on hand to make it easy to pull out of your pantry or freezer when ready to make!  Pick up your Midamar Halal Boneless and Skinless Thigh Meat at your local market or online at www.midamarhalal.com.  

PREPARATION TIME:  
SERVING SIZE:  4-6 Servings
PRODUCT USED:  Midamar Halal Boneless and Skinless Thigh Meat

INGREDIENTS:

 Couscous:

  •   1 tablespoon olive oil
  •   2 cloves garlic, minced
  •   1/8 teaspoon red pepper flakes
  •   4 tablespoons finely chopped red peppers
  •   4 tablespoons pitted kalamata olives, chopped
  •   2 cups chicken broth
  •   1 (10-ounce) box couscous
  •   Salt and pepper
  •   1/2 pound feta cheese, crumbled
  •   Garnish-chopped flat leaf parsley

Chicken:

Sauce:

  •   2 cloves garlic, minced
  •   1/2 cup chicken broth
  •   1/2 lemon, juiced
  •   6 tablespoons finely chopped red peppers
  •   4 tablespoons roughly chopped pitted kalamata olives
  •   2 tablespoons butter
  •   1/4 pound feta cheese, crumbled, for garnish

 

INSTRUCTIONS:

Chicken:
Season chicken with salt and pepper then heat a pan with olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.While chicken is baking, make the sauce.

Sauce:
In saute pan that you cooked chicken breasts in, heat and add garlic. Pour in chicken broth and add lemon juice. Reduce by one third. Add in red peppers, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine. When sauce is done, start on the couscous.

Couscous:
In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the red peppers and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper.

Place all ingredients together and garnish with the chopped flat leaf parsley. 

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