4 T olive oil
4 chicken thighs (boneless, skinless)
flour for dusting
1 c white wine
1 c sweet onion (diced)
1/2 c each of carrots and celery (both diced)
2 T garlic, minced
1 c chickpeas, cooked
1/2 c Ras El Hanout ( do not double if doubling recipe)
2 T each of honey and apple cider vinegar
2 c chicken stock
salt & pepper (to taste)
1. In a large, deep skillet, heat the olive oil over medium-high heat until it is almost smoking. Dust the chicken thighs with flour and place in the pan.
2. Sear on both sides until lightly browned, and remove from the pan.
3. Deglaze the pan with white wine. When wine is reduced by half, add the onions, carrots, and celery and saute for a few minutes. Add the garlic and continue to saute for another minute.
4. Add all remaining ingredients and stir until combined. Check in case additional seasoning is needed.
5. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to an hour, or until the chicken is starting to fall apart
1 cup Israeli couscous or pearl couscous
1 ½ cups chicken broth)
¼ teaspoon garlic powder
½ teaspoon plus ⅛ teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon chopped parsley
Zest of 1/2 lemon
Bring the water to a boil in a large saucepan.
Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.
Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.
Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining ⅛ teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil.