Servings
4
Author:
La Tourangelle
Ingredients
- 4 chicken thighs
- 1 onion, diced
-
2 tbsp La Tourangelle Grapeseed Oil
- 2 cloves garlic
- 16 oz fresh pomegranate juice
- 2 cups vegetable or chicken stock
- 1 handful each of parsley and cilantro
- 1 tsp cumin
- Salt and pepper
- 2 cups couscous
- 2 tbsp dried currents
- 2 tbsp chopped pistachios
- Salt and pepper
Directions
- Sprinkle the chicken thighs with salt and pepper. Put the grape seed oil in a deep, wide saute pan. On high heat, brown both sides of the chicken. Remove the chicken from the pan and set aside. Reduce the heat to medium low and saute the onions until they become soft and translucent. Add the garlic and saute for 2 minutes more. Add the remaining ingredients and the chicken. Simmer on low for 45 minutes.
- Put couscous, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil, and stir with fork to coat evenly.
Bring 2 1/2 cups water to a boil and stir one-third into the couscous. Cover remaining water to keep it hot.
Press couscous gently with the back of the fork. Cover with plastic wrap and let stand for 3 minutes. Repeat with remaining water in two additions.