Roasted Red Pepper Chicken Couscous (Print version)
Smoky chicken, sweet roasted peppers and fluffy couscous make a colorful one-bowl dinner.
# Ingredients:
Ingredients
01 -
500 g boneless chicken thighs
02 -
250 g couscous
03 -
300 ml hot chicken stock
04 -
250 g roasted red peppers, drained
05 -
1 small onion
06 -
2 garlic cloves
07 -
2 tbsp olive oil
08 -
1 tsp smoked paprika
09 -
1 tbsp lemon juice
10 -
2 tbsp chopped parsley
11 -
¼ tsp salt
12 -
¼ tsp black pepper
# Instructions:
01 -
Cut the chicken into roughly 3 cm pieces. Slice the drained peppers into strips and finely chop the onion and garlic. Season the chicken with paprika, salt and pepper.
02 -
Heat 1 tablespoon of the oil in a wide frying pan over medium-high heat. Cook the chicken for 10–12 minutes, turning regularly, until browned and cooked through. The thickest pieces should reach 74°C. Transfer to a clean plate.
03 -
Reduce the heat to medium. Add the remaining tablespoon of oil and the onion; cook for 6–8 minutes until softened. Add the garlic and cook for 1 minute.
04 -
Stir in the pepper strips and return the chicken with its juices. Cook for 3–4 minutes until everything is hot. Remove the pan from the heat.
05 -
Meanwhile, put the couscous in a heatproof bowl. Pour over the hot stock, cover and leave for 5 minutes or according to the package directions. Fluff with a fork; if the brand needs a different liquid quantity, follow the package ratio.
06 -
Fold the couscous, lemon juice and parsley through the warm chicken and peppers. Let stand for 5 minutes before serving, loosening with a little hot water if needed.
07 -
Refrigerate cooled leftovers within two hours and use within three days. Reheat thoroughly, adding a splash of water to keep the couscous moist.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.