I don’t want to bore you too much about how much I love this chicken recipe, it borderlines almost as an obsession. I even talked about it on Facebook a few times. Any chance I get to “show” off this tasty little miracle, I do! I don’t know why I love it so much, might be the lemon, the saffron, the way the couscous absorbs all the goodness…oh it is so good.
It is healthy and pretty quick to make. You don’t have to use Israeli couscous, you could use any small pasta or rice….but the Israeli couscous is REALLY good in this. You just need to make sure the pasta is cooked, it might take a bit longer.
I had to make some changes from the original recipe.
And here’s why: I made it bigger…yep BIGGER, as in more food, more leftovers….(also I am using can tomatoes because I don’t always have fresh tomatoes)
Here’s the original recipe: Wholeliving.com Chicken and Israeli Couscous with Tomato and Lemon
1-2 tablespoon extra-virgin olive oil
1 1/2 cup Israeli couscous
3 pounds skinless chicken thighs and drummettes
1/2 medium onion, thinly sliced
1 can petite diced tomatoes (not drained)
4 garlic cloves, minced (1 tablespoon)
4 strips lemon peel (2 inches each)
Pinch of saffron
3/4 cup dry white wine,
2 cups homemade or store-bought low-sodium chicken broth
1/2 teaspoon coarse salt
1 1/2 cup frozen peas, thawed
1 lemon, cut into wedges, for serving
I make this recipe a lot. When I am stressed, happy, worried, overjoyed…you get the idea. So tonight, I made it to celebrate Tuesday or was it Wednesday (?). Although, I didn’t have the peas and I only had a red onion, it didn’t matter because it’s always good. I bet it’s the saffron, or maybe the lemon…then again I do love wine.
Printer Friendly: Chicken and Israeli Couscous with Tomato and Lemon
Sadly I don’t have more pics, which is odd since I make this recipe a lot….I just never take time to take pictures, I am usually so hungry I just want to eat!
Peace and Leftovers,
Find my recipe here as well: