s CHICKEN STEW WITH COUSCOUS, SPINACH, PARMESAN ****
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s CHICKEN STEW WITH COUSCOUS, SPINACH, PARMESAN ****
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Ingredients
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Instructions *** 7-30-16 very good, could use a little more seasoning or a little franks!! *** November 2014 INGREDIENTS 3 tablespoons olive oil 1 large onion, sliced 1/2 cup pearl couscous (also called Israeli couscous) 4 cloves garlic, chopped 1 sprig fresh rosemary 4 cups low-sodium chicken broth 6 boneless, skinless chicken thighs (about 1 1/2 pounds total) Kosher salt and black 1 bunch spinach, stems discarded and roughly chopped grated Parmesan, for serving DIRECTIONS Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach. Serve topped with the Parmesan. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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