Not our favorite of this week's (the third in your weeknight meal planner) dishes. The boyfriend doesn't like olives, but I put them in anyway, hoping they would blend in enough. They did not. It wasn't bad, just not our cup of tea. Although I think I liked it more than he did. And since the store was out of the garlic and olive oil couscous, we substituted herbed chicken couscous. I don't think that made any appreciable difference in the recipe. Since this recipe didn't rely on partial packages of items the way the other dishes do, this would be a good night to use up leftovers of the previous nights, or swap it out for something else entirely different.
Ingredients:
2 tbsp butter
1 tbsp EVOO
1 1/2 lbs skinless, boneless chicken thighs
salt and pepper
1 large apple (8 oz) such as gala or cortland, cut into 1/3-inch cubes
1/3 cup raisins
1/2 tsp ground cinnamon
1/3 cup (2 oz) large green olives, pitted and coarsely chopped
1 box (5.8 oz) garlic and olive oil couscous
1/2 lemon, cut into wedges (use the rest Thursday)
Directions:
1. In a large skillet, melt the butter in the EVOO over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once until golden-brown and just firm to the touch, 8 minutes. Transfer to a plate and cover with foil.
2. Add the apple, raisins and cinnamon to the skillet with 1/3 cup water and scrape up the browned bits, season with salt and pepper. Cover and cook over medium heat until the apple is tender, about 5 minutes. Cut the chicken into chunks and stir into the mixture with any chicken juices. Stir in the olives and remove from the heat.
3. Meanwhile, prepare the couscous according to package directions. Spoon onto plates, top with the chicken mixture and serve with the lemon.
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