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Chicken Thighs with Couscous and Veggies

Couscous is a rich source of carbs, one of our main sources of energy. If you want to try it out in a simple dish, serve it with this veggie stew. For the protein of the dish, cook some nice and tasty chicken thighs. Green beans and bell peppers are the tenderly cooked perfect touch.
Couscous is a rich source of carbs, one of our main sources of energy. If you want to try it out in a simple dish, serve it with this veggie stew. For the protein of the dish, cook some nice and tasty chicken thighs. Green beans and bell peppers are the tenderly cooked perfect touch.

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Ingredients

2 chicken thighs s, skin-on
1 teaspoon dried oregano
salt
pepper
2 tablespoons of apple cider vinegar
1 teaspoon olive oil
vegetable oil for frying
1 red onion, chopped
½ red bell pepper, sliced
½ yellow bell pepper, sliced
2 garlic cloves, crushed
½ teaspoon cumin powder
3.5 ounces of couscous
½ cup chicken stock
½ cup canned tomatoes
2 ounces of canned green beans
8 green olives, pitted

Ingredients

Steps

1
Done

Place the chicken thighs in a large bowl.

2
Done

Season them with oregano, salt, pepper, apple cider vinegar and olive oil. Mix so you can coat the thighs with spices.

3
Done

Heat the vegetable oil in a skillet over medium heat. Add the chicken thighs skin side down. Cover the skillet with a lid and cook the thighs for the next 20 minutes.

4
Done

Lift the lid and flip the thighs on the other side, cooking them for 2-3 more minutes. Take them out of the skillet.

5
Done

Add the red onion in the same skillet.

6
Done

Stir and cook it until soft, then add the bell peppers, minced garlic, and cumin powder. Stir.

7
Done

Add the couscous, pour the chicken stock, and simmer everything for 5 minutes.

8
Done

Add the canned tomatoes, green beans, olives, gently stir, and cook everything for 2 more minutes.

9
Done

Lay the chicken thighs skin-up in the pan, and leave everything on heat for an additional minute.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

563 kcal
Calories
30 g
Carbs
22 g
Protein
40 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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