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Chicken And Israeli Couscous With Tomato And Lemon

305 faves | 2 recommends


Replaced the couscous with quinoa
Michelle Lea   •  15 Jan   •  Report
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1 tablespoon extra-virgin olive oil

1 cup Israeli couscous

1 1/2 pounds skinless chicken thighs (4 to 6 thighs)

1/2 medium onion, thinly sliced

4 roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices

3 garlic cloves, minced (1 tablespoon)

4 strips lemon peel (2 inches each)

Pinch of saffron

1/2 cup dry white wine, such as Sauvignon Blanc

1 1/2 cups homemade or store-bought low-sodium chicken stock

1/2 teaspoon coarse salt

1 cup frozen peas, thawed

1 lemon, cut into wedges, for serving

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