How To make Couscous with Chicken and Artichokes
1 cup plain yogurt
1 tomato
seeded and chopped
2 tablespoons chives :
chopped and divided
salt and pepper 1 jar (170 ml) artichokes (marinated) quartered, drained
2 tablespoons vegetable oil :
divided
1 medium onion chopped
2 cloves garlic :
chopped
1 medium red bell pepper -- chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
1/3 cup currants
2 tablespoons sun-dried tomatoes, oil-packed drained and chopped
2 tablespoons pine nuts
1 whole chicken breasts without skin :
cut into strips
In small bowl, combine yoghurt, tomato a 1 tablespoon chives. Add salt and peper to taste and set aside. Cut artichoke pieces in half,set aside. In large saucepan, heat 1 tablespoon (15 ml) oil. Add onion and garlic; saute for 3 minutes. Add red pepper, saute for 2 minutes. Add chicken stock; cover and bring to a boil. Stir in couscous, currants, sun-dried tomatoes and artichokes. Cover and remove from heat. Let stand 5 minutes. Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or until lightly browned. Remove and set aside. In same frying pan, heat remaining 1 tablespoon (15 ml) over medium high heat. Add chicken and saute for 3 minutes or until no longer pink inside. Stir chicken, pine nuts and salt and pepper to taste into couscous mixture. Remove to platter and garnish with remaining chives. Serve with yoghurt mixture.
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This cauliflower and artichoke couscous is a really easy and flavourful vegan meal that's ready in 20 minutes - perfect for midweek cooking.
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RECIPE: One Pot Chicken with Artichokes & Olives
It's dinnertime made easy! Mary Martini has a delicious one pot chicken recipe that's perfect for the cooler temperatures, and will have your home smelling delicious! And, Mary has the scoop on some Central Market cooking classes that you can sign up for NOW!
CENTRAL MARKET
4821 Broadway
CentralMarket.com
Chicken with Artichokes & Olives
Serves 4
INGREDIENTS:
4 Chicken Thighs, Bone-in, Skin-on
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Cup Onion, Minced
2 Cloves Garlic, Sliced Thin
8 Ounces Orzo Pasta
3 Cups Chicken Broth
1 Can Artichoke Heart, Halved or Quartered
1/4 Cup Green Olives, Pitted & Halved
1 Lemon, Sliced
1 Lemon, Juiced
2 Tablespoons Parsley, Minced
INSTRUCTIONS:
Season the chicken with salt and pepper.
Heat the olive oil in a large skillet. Add the chicken and cook until golden brown on both sides, about 5-6 minutes. Transfer to a plate.
Remove all but a couple of tablespoons of oil from the skillet. Add the onion and cook a few minutes until just tender. Add the garlic and cook another minute. Add the orzo pasta and cook a couple of minutes to toast the orzo pasta. Add the chicken broth, artichoke hearts and olives. Stir in the lemon juice and half of the herbs. Season with some salt and pepper. Add the chicken back into the pan.
Top with lemon slices and place in a 400-degree oven for 20 minutes or until the orzo is cooked and the chicken registers 160-degrees. Garnish with remaining herbs or parsley, before serving.