Chicken and Couscous
1 tbsp olive or salad oil
12 medium chicken drumsticks (about 3 lb.)
1 medium onion, diced
2 medium green peppers, cut into 1/2-inch pieces
1 medium red pepper, cut into 1/2-inch pieces
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 tsp dried thyme leaves
1 13-3/4- to 14-1/2-oz. can chicken broth
1 10-oz. pkg. couscous
1/4 c. chopped parsley
In 12-inch skillet, over medium-high heat, in hot olive or salad oil
cook 6 drumsticks at a time until lightly browned on all sides. Remove
drumsticks to plate as they brown.
In drippings remaining in skillet, over high heat, cook onion,
peppers, salt, black pepper and dried thyme leaves until peppers are
tender-crisp, stirring frequently. Stir in chicken broth.
Return chicken to skillet. Over high heat, heat to boiling. Reduce
heat to low. Cover and simmer 15 minutes or until chicken is
fork-tender. With tongs remove chicken to plate. Keep chicken warm.
Into vegetable mixture in skillet, stir couscous and chopped parsley.
Remove skillet from heat. Cover and let stand 5 minutes. Arrange
chicken in skillet with couscous.
Makes 6 servings.
Enjoy
Sherri
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