Chicken Thighs with Israeli Couscous and Peppers Ronit Penso

Chicken Thighs with Israeli Couscous and Peppers

Chicken Thighs with Israeli Couscous and Peppers Ronit PensoThis “all in one pot” colorful and tasty dish is easy to prepare and great to have on a cold winter’s day. It’s hearty, warm and satisfying, yet not too heavy.

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.

Makes: 4
Prep time: 15 minutes
Cooking time: 50 minutes
Ingredients:
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.
Chicken Thighs with Israeli Couscous and Peppers Ronit PensoChicken Thighs with Israeli Couscous and Peppers Ronit Penso
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.
Chicken Thighs with Israeli Couscous and Peppers Ronit PensoChicken Thighs with Israeli Couscous and Peppers Ronit Penso
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.
Chicken Thighs with Israeli Couscous and Peppers Ronit PensoChicken Thighs with Israeli Couscous and Peppers Ronit Penso
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.
Chicken Thighs with Israeli Couscous and Peppers Ronit PensoChicken Thighs with Israeli Couscous and Peppers Ronit Penso
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.
Chicken Thighs with Israeli Couscous and Peppers Ronit PensoChicken Thighs with Israeli Couscous and Peppers Ronit Penso
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.
Chicken Thighs with Israeli Couscous and Peppers Ronit PensoChicken Thighs with Israeli Couscous and Peppers Ronit Penso Chicken Thighs with Israeli Couscous and Peppers Ronit Penso

41 thoughts on “Chicken Thighs with Israeli Couscous and Peppers

  1. Nancy @ feasting with friends says:

    This is my kind of dinner! Love one pot meals for the easy cleanup…but, especially for the marriage of flavors the ingredients achieve. The thighs look like they’re cooked to perfection! I must find some of that colorful, Israeli couscous…it lends another dimension of beauty to the entire dish. :) Thanks for sharing your recipe, Ronit!

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  2. platedujour says:

    Oh my, Ronit! Chicken thights are one of my favorites like big time! And this is the must option :D It looks so tasty. Fantastic recipe and I’m making it for sure once this Christmas madness is over haha Have a lovely week Ronit xx

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  3. ChgoJohn says:

    Now, this is my type of recipe and dish, Ronit. A one pot meal that’s easy to prepare and packed with flavor. Great tip, too, about using the paper towel to get rid of some excess grease. Much better idea than attempting to tip the pan and pour off the grease. Much better.

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    • Tasty Eats Ronit Penso says:

      Glad you liked the recipe. :)
      I think it could work with boneless/skinless thighs, but the cooking time for them is indeed shorter: 15 minutes with the onions should do. Then add the peppers/Israeli couscous as in the recipe.

      Also you can check out this recipe that has skinless/boneless thighs: https://ronitpenso.wordpress.com/2013/02/11/chicken-carrot-and-dried-currants-rice-pilaf/

      I hope you’ll enjoy the results. I’ll be happy to hear your comments. :)

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      • Touch2Touch says:

        It ended up being delicious. I used S/B thighs because the Hub much prefers them, but I think it would have been even tastier using on-the-bone thighs. One problem — I didn’t heed your instructions, and used pearled couscous, because Stop n Shop had no Israeli couscous — even though they have always had it before when I didn’t need it! Grrrrr! And you were right, even the pearled (which is bigger than the regular) still needed almost ten more minutes of cooking. I took out the chicken and kept it warm while the couscous finally got to tender.
        A lovely recipe. Thank you.

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  4. Jan says:

    This was soooo good, first time I have used Israeli Couscous and like so much better I am give my others to the food bank. I did have to make one change and that is used coconut oil as no EVOO and love the flavor it gave. I used the mini peppers, yellow, orange and red and the rest of another red pepper I needed to use. The store I work at has a 25% off anything bulk this wee-end and I bought 2 lbs. to have on hand and going to double this afternoon to have during the week. Chicken thighs are my favorites. Thanks for sharing the recipe.

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    • Tasty Eats Ronit Penso says:

      Thank you, Jan. :)

      I’m glad to hear you liked the Israeli couscous – and how nice of you to give the others to the food bank! :)

      I love the idea of the coconut oil – I’ll give it a try next time I’ll be making this. Maybe I’ll make it even more “tropical” by adding some chopped pineapple while at it…
      Thanks for the inspiration! :)

      Like

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