Chicken Thighs With Couscous and Veggies

  • Difficulty: Ultra Basic
  • 45 minutes
  • 2 servings

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. Pair with some protein-rich tasty chicken thighs and tender veggies.

Ingredients Needed for Chicken Thighs With Couscous and Veggies

2 skin-on chicken thighs
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

How to Cook Chicken Thighs With Couscous and Veggies

  1. Place the chicken thighs in a large bowl.
  2. Season them with oregano, salt, pepper, apple cider vinegar, and olive oil. Mix to entirely coat the thighs with the mixture.
  3. 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. Flip the thighs on the other side, cooking them for 2-3 more minutes. Remove them from the skillet.
  5. Add the red onion in the same skillet.
  6. Stir and cook it until soft, then add the bell peppers, minced garlic, and cumin powder. Stir.
  7. Add the couscous, pour the chicken stock, and simmer everything for 5 minutes.
  8. Add the canned tomatoes, green beans, olives, gently stir, and cook everything for 2 more minutes.
  9. Lay the chicken thighs skin-up in the pan, and leave everything on heat for one more minute.

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