Thursday, April 22, 2010
Mediterranean Chicken with Cous Cous
This dish is super simple to prepare and doesn't require a lot of attention. Its another one pot dish that you cook slow and low and when its done you have a mouth watering dinner. We love the flavors of the Mediterranean and at least once a week we make something with these flavors. What makes this dish so special is the combination of the salty olives with the tart and sweet orange zest. It brings a fresh take on a pretty classic chicken dish.
Here is what you need for the chicken:
2 tablespoons olive oil
1 pound of chicken thighs on bone, skins removed
Salt and pepper
3 garlic cloves, chopped
1/2 yellow onion, chopped
5 tablespoons tomato paste
2 cups chicken stock
couple handfuls of kalamata olives, halved
zest of 1 orange
Preheat oven to 350 degrees.
In a large skillet heat olive oil over medium high heat. Brown chicken in skillet on both sides. Remove from pan and set aside on a plate. Saute garlic and onion in skillet until onion is soft. Add tomato paste and stir in chicken stock. Bring to a boil. Add chicken back to skillet with olives and orange zest. Remove from heat. Put pan in oven covered for 50 minutes or until chicken is falling off the bone. Half way into cooking time turn chicken over.
For Cous Cous:
1 cup of pearl/Israeli cous cous, cook according to package instructions
1/4 cup unsalted pistachios, toasted
1/4 cup golden raisins
1 tablespoon fresh mint, chopped
juice of 1/2 lemon
salt and pepper
Cook cous cous until done, put into a medium bowl with toasted pistachios, raisins, mint, lemon juice, salt and pepper. Toss to combine well. Drizzle with a little olive oil. Serve with chicken.