I’ve used colorful Israeli couscous, but any type will do. Just don’t be tempted to switch the Israeli couscous with similar shaped pasta, as regular pasta will not be fully cooked with this small amount of liquids, nor will it keep its shape the way the Israeli couscous does.
Prep time: 15 minutes
Cooking time: 50 minutes
2 Tbs olive oil
4 chicken thighs
1 Tbs salt
½ tsp freshly ground black pepper
1 medium size onion, diced
1 cup Israeli couscous
2 scallions, chopped
2 cups roughly chopped mini peppers (from 8-10)
1 cup chicken stock
1. Heat the oil in a medium flat pot, over medium-high heat. Pat dry the thighs with paper towels and season with some of the salt and pepper. Add to the pot, skin side down, and fry for 4-5 minutes, until the skin is golden. Gently turn and fry for 2-3 minutes longer.
2. Transfer the thighs to a plate and keep in a warm place. Add the onion and a bit more of the salt and pepper and mix well. Fry for 2-3 minutes, until the onions soften a bit. Place the thighs back in the pot, skin side up. Cover the pot, reduce the heat to low and cook for 30 minutes.
3. Transfer the thighs again to a plate and keep in a warm place. Place a paper towel sheet over the onions, to absorb access fat and oil. Discard the paper.
4. Add the Israeli couscous to the pot, mix well and add the scallions and peppers. Add the rest of the salt and fry for 1-2 minutes.
5. Add the chicken stock, mix well and place the thighs on top, skin side up. Bring to a boil, reduce the heat and cover the pot.
6. Cook for 10 minutes, or until the couscous is cooked and the liquids absorbed. Turn off the heat. Keep covered for 10 minutes before serving.