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1 skillet Mediterranean inspired chicken with veggie couscous

1 skillet Mediterranean inspired chicken with veggie couscous

Sep 17 2020

u

20-25 mn

Serves 5-6

I have started doing more 1 skillet meals with grains and pasta... I have been a fan of the 1 dinner tray for the longest time but felt intimidated about doing it all in a skillet. So when I received my new cast iron big enough to cook for the 5 of us, I have been going at it and am loving it. I did chicken and orzo a few weeks ago, I also did an Italian chicken (that I need to redo so I can share with you) and last night was a mediterranean inspired chicken.... It was really easy and delicious!

Ingredients

  • 3 medium chicken breasts, cut into 2 width wise
  • 1 small onion
  • 2-3 carrots (peeled and cut into small pieces, I used different colors just because it is what I had, but all the same works great)
  • 2 celery stalks, chopped
  • 2 garlic cloves, crushed
  • 1 can of chickpea, drained and rinsed
  • 1 cup of green peas
  • 1 1/2 cup of Israëli couscous
  • 2 1/4 cup of water (or stock)
  • Chicken seasoning: 1/2 tsp of paprika, 1/2 tsp of ginger, 1/2 tsp of coriander, 1/4 tsp of cinnamon, 1/2 tsp of black pepper, 1/4 tsp of chili powder, 1/2 tsp of turmeric
  • 3-4 tbsp of avocado oil
  • Salt and pepper
  • Garnish: cilantro and green olives

Directions

Preheat the oven at 350F.

Make the chicken seasoning and sprinkle all over the chicken breasts, on both sides. I always try to season my chicken ahead of time so it has time to really absorb all the nice flavors. Don't worry if you don't have time, I promise you that it will still be super delicious.

In a large cast iron (or skillet), heat up some avocado oil and brown the chicken for 2-3 minutes on each side. We just want to give it some color, we are not cooking it trough now since we will finish it in the oven.

Remove the chicken on a plate and cover it with foil while you get going with the rest.

Add 1-2 tbsp of extra oil if needed and add the carrots, onions and celery. Let them cook for 2-3 minutes, stirring so they don't burn. Toss in the garlic and couscous and brown them gently for another 1-2 minute. Finally add in the water (or stock) and bring it to a gentle simmer.

Just before transferring to the oven, the chickpeas and green peas will go in it and we will nestle the chicken back in as well. Cook for 8-10 minutes until couscous is al dente and chicken cooked through.

Sprinkle some green olive and cilantro for extra flavor and enjoy!

 

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