One-Pot Chicken Couscous Dinner Recipe

One-Pot Chicken Couscous Dinner Recipe

One-Pot Chicken Couscous Dinner Recipe

Who wants to labor in the kitchen for hours after a long day at the office? Not us!  You can have a delicious lunch with delectable leftovers ready in 30 minutes, which includes the simple method for de-seeding a pomegranate without leaving your kitchen looking like a three-year-old let loose with a pot of red paint.

Ingredients:

4 portions

– 1 tablespoon vegetable oil
– ½ teaspoon salt
– ½ teaspoon black pepper
– 4 skin-on chicken breasts
– 1 small yellow onion
–2 green chili
– 1 red chili
– 3 cloves garlic, peeled and minced
– ½ teaspoon cumin
– ½ teaspoon ground coriander
– ¼ teaspoon paprika
– pinch of saffron (optional)
– 1 1/4 cups (216g) couscous
– 1 3/4 cups (420ml) hot (almost boiling) chicken or vegetable stock
– 2 lemons
– seeds of half a pomegranate
– small bunch fresh cilantro, chopped

Directions:

Cut the onion into tiny pieces after peeling. Chop the chilies into tiny pieces after de-seeding them.

The chicken breasts’ skin side should be seasoned with salt and pepper while the oil is heating in a big pan. Cook for five minutes with the skin-side down in the pan over medium-high heat. Cook the chicken for a further five minutes on the other side. Stir the ingredients in the pan after adding the onion, green and red chiles, garlic, cumin, coriander, paprika, and saffron. The onion will begin to soften after three minutes of cooking while being stirred occasionally.

Remove the pomegranate seeds while the onion mixture is simmering.

Hold the sliced side of the pomegranate in your palm and take a medium-sized bowl. Your hand should form a cup, which you should hold over the bowl. The pomegranate’s back can be struck with a wooden spoon to release the seeds into your hand. They may then be placed into the basin. Any seeds that are very difficult to extract can be done so by slightly tugging the pomegranate’s skin outward, followed by another round of spoon whacking until all seeds are gone. Place the seeds aside.
Lemon juice is squeezed into a small basin after the lemon zest has been peeled. positioned aside.
After adding the stock, bring the mixture to a boil, cover, and simmer for ten minutes.

Then, gently add the couscous to the edges of the chicken, making sure not to leave any couscous on top of the chicken (since it won’t get cooked) after removing the cover and adding half the lemon juice. If it’s simpler, you may shift the chicken breasts to one of the pan’s sides. Stirring to make sure all of the couscous is coated, cover the skillet, and reduce the heat to a very low setting. After five minutes of cooking, turn the heat off.

Remove the lid, then use a fork to fluff the couscous. Add all but one tablespoon of the cilantro along with the zest from one of the lemons. Over the couscous, stir.
Add the leftover pomegranate seeds, parsley, and lemon zest on top. Use the remaining lemon juice to serve.

Cut the onion into tiny pieces after peeling. Chop the chilies into tiny pieces after de-seeding them.

 Cook for five minutes with the skin-side down in the pan over medium-high heat. Cook the chicken for a further five minutes on the other side. Stir the ingredients in the pan after adding the onion, green and red chiles, garlic, cumin, coriander, paprika, and saffron. Oh, my. It already has a mouthwatering aroma.

Remove the pomegranate seeds while the onion mixture is simmering. Hold the sliced side of the pomegranate in your palm and take a medium-sized bowl. Your hand should form a cup, which you should hold over the bowl.  Place the seeds aside. What a clever trick!

After adding the stock, bring the mixture to a boil, cover, and simmer for ten minutes.

 If it’s simpler, you may shift the chicken breasts to one of the pan’s sides. After five minutes of cooking, turn the heat off.

Remove the lid, then use a fork to fluff the couscous. Add all but one tablespoon of the cilantro along with the zest from one of the lemons. Over the couscous, stir.
Add the leftover pomegranate seeds, parsley, and lemon zest on top. Use the remaining lemon juice to serve.
When brought immediately from the pan to the table, this dish appears magnificent. However, if you want to serve it separately, scoop out the couscous and cut the chicken breast into pieces. The couscous should have the chicken slices on top.
You may refrigerate, chill, and cover any leftovers. The next day, I had it for a cold lunch, and it was delicious!