Feb 6, 2019Chatelaine
bone-in chicken thighs, about 1 kg
onion, thinly sliced
yellow bell pepper, cut in 1/4-in. strips
cloves garlic, minced
2 1/4 cups
chicken broth, divided
small lemon, thinly sliced and seeds removed
green olives, pitted and halved (optional)
Israeli or pearl couscous
sliced almonds, toasted
- Sprinkle chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add oil, then half the chicken. Cook until golden-brown, 2 to 3 min per side. Transfer
to a plate. Repeat with remaining chicken.
- Reduce heat to medium, then add onion and bell pepper, and cook until softened, about 3 min. Stir in ginger, garlic, cinnamon, coriander and turmeric. Cook until fragrant, about 1 min.
- Stir in 1 cup broth and honey. Return chicken and any juices to pan and top with lemon slices and olives. Bring to a boil, then reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 15 min. Stir in cream and return to a simmer.
- Combine remaining 11⁄4 cups broth with raisins and a pinch of turmeric in a small saucepan. Bring to a boil, then stir in couscous. Reduce heat to medium-low, cover and cook until just tender, 7 to 8 min. Remove from heat, then stir in almonds. Divide couscous among bowls, then top with chicken and sauce.