It’s getting warm out there so it is time to start making dishes that can be eaten both hot and cold. I love cold chicken and this recipe is pretty simple for a dinner and then a lunch the next day.
My favorite paprika is La Chinata and Chiquilin brands which remind me of the flavors of Spain. Please take note that the couscous is not the tiny grains but the small pasta-like couscous that is called Pearl couscous, Lebanese couscous or Israeli couscous. They can be found in most middle eastern supermarkets or on-line.
- Chicken with Lemony Israeli Couscous:
- 4 chicken thighs, skinless and boneless
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1 tsp smoked, Spanish paprika
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1 Tbs olive oil
- 1 cup Israeli couscous
- 1/2 lemon
Steps:
Preheat oven to 400 degrees.
Pat the chicken dry with a paper towel.
Sprinkle the chicken with the salt, paprika and black pepper.
In a medium sized cast iron skillet over medium flame, add the olive oil.
When it starts to smoke, add in the chicken pieces and brown for 3-4 minutes on each side.
Remove chicken from the pan and set aside.
In the same pan, add in the garlic, couscous and toast for a few minutes. Then add in the chicken broth and bring to a boil.
Once the couscous is boiling, add the chicken back in and place in the oven until the couscous is tender and the chicken is cooked through.
Remove from the oven, squeeze the half lemon over the dish and serve.