One-pan Spring Chicken and Pearl Couscous with Leeks and Pea
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You can add mushrooms, asparagus, use feta or goat cheese, swap the couscous for orzo or rice — it all works. It’s easy, delicious, and perfect for a busy weeknight.
Ingredients below — full recipe is linked in my bio!
4 bone-in, skin-on chicken thighs (or boneless if preferred)
Salt and pepper to taste
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp olive oil
2-4 tbsp butter
2 leeks, white and light green parts only, cleaned halved and thinly sliced
1/2 tsp ground coriander (optional)
1 tsp red pepper flakes (optional)
6 cloves garlic, minced (to taste)
1 cup pearl couscous
1/3 cup dry white wine (optional)
2 to 2½ cups chicken broth, depending on how saucy you want it
1/2 - 1 cup freshly grated parmesan cheese (or feta or goat cheese)
1 cup frozen peas
Zest of 1 lemon
Juice of 1/2 lemon (plus more to taste)
2 tbsp chopped fresh dill or parsley (plus more for garnish)
Ohjeet
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kokonaisaika