Orange and Tomato Simmered Chicken with Couscous
Fennel bulb is a new ingredient that I have been using and loving it. This dish has wonderful flavors that blend well together. I prefer to use brown rice over couscous - personal preference.
Yield: Serves 4 (serving size: about 1/2 cup couscous, 2 chicken thighs, and about 1/2 cup sauce)Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | medium fennel bulb with stalks |
| 2 teaspoons | olive oil |
| 8 | skinless, bone-in chicken thighs (about 1 1/2 pounds) |
| 1/4 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground black pepper |
| 3/4 cup | prechopped onion |
| 1 | carrot, cut into 1/4-inch-thick slices |
| 1/4 teaspoon | ground cinnamon |
| 1/4 teaspoon | ground red pepper (optional) |
| 1/3 cup | orange juice |
| 10 | pitted kalamata olives, quartered |
| 1 (14.5-ounce) can | unsalted diced tomato, drained |
| 1 1/4 cups | water |
| 1 cup | whole-wheat couscous |
Directions:
1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.
3. Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
4. Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
5. Serve chicken and vegetables over couscous. Top with fennel fronds.
Source: myrecipes.com
