Artichoke Braised Chicken with couscous

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Here is a perfect meal for a casual Sunday evening dinner. Usually, I am getting the help of Miarose, my little passionate cook if she is not working on other art projects with her sister Lou.

 

Here are the ingredients you need (I get mine at the local Whole Food market ):

  • 6 bone-in whole chicken legs, about 3 ½ lb. (1.75 kg)
  • Salt and freshly ground pepper, to taste
  • 6 Tbs. olive oil
  • 1 jar William Sonoma Artichoke & Garlic Pizza Sauce (trust me, this sauce will do the trick … who wants to spend hours making a braising sauce? )
  • 3 cups of chicken broth (750ml)
  • – 1 Tbs unsalted butter
  • 2 cups couscous (400g)
  • 1 can (470 g) artichoke hearts, quartered
  • 8oz (250 g) baby arugula
  • 2 Tbs white wine vinegar

Artichoke braised chicken and couscous

 

Pat the chicken dry with paper towels and season generously with salt and pepper. In a large fry pan or the stovetop-safe insert of a slow cooker over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, sear the chicken, turning occasionally, until golden brown, about 8 minutes per batch. 

Transfer the chicken to a slow cooker insert, if necessary, and add the sauce. Cover and cook in a slow cooker on high until chicken is fork-tender, 1 1/2 to 2 hours. 

 About 20 minutes before chicken is finished cooking, in a saucepan over high heat, bring the broth, butter and 1/2 tsp. salt to a boil. Add the couscous, stirring constantly, and then remove from the heat. Cover and let stand until the liquid is fully absorbed, about 15 minutes. Using a fork, fluff the couscous to separate the grains. 

In a bowl, combine the artichoke hearts and arugula. Add the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil, vinegar and salt and pepper to taste and toss to coat. 

Serve the chicken on a bed of couscous, spooning the artichoke hearts and arugula on top. Serves 6.


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