Chicken with couscous and tomato sauce

Name: Chicken with couscous and tomato sauce - Amalia L.
Ingredients: 100 g couscous; 3 green onions; 1 smaller carrot; 5 tablespoons tomato paste; 40 ml oil; salt; pepper; thyme to taste; 1 bunch of parsley; 3 chicken thighs

Meat - Chicken with couscous and tomato sauce by Amalia L. - Recipia

The chicken with couscous and tomato sauce is prepared in a single pan, after browning the thighs separately in oil. Green onions, carrots, and couscous are sautéed in the same oil, then everything simmers together until the meat and couscous are cooked. At the end, tomato paste and parsley are added. It’s a simple dish with common ingredients, perfect for a homemade lunch. Quick Info Total time: not specified exactly in the basic recipe Preparation time: a few minutes for preparing and browning the thighs, plus 4-5 minutes for sautéing the vegetables and couscous Cooking time: until the meat and couscous are done; the exact duration depends on the size of the thighs Servings: approximately 3 servings, depending on the size of the thighs Difficulty: easy Recipe type: main dish with chicken, couscous, and tomato sauce Ingredients 3 chicken thighs 100 g couscous 3 green onions 1 small carrot 5 tablespoons tomato paste 40 ml oil 1 bunch of parsley Salt, to taste Pepper, to taste Thyme, to taste Water, for boiling Preparation method 1. Preparing the thighs Wash the chicken thighs, then dry them well. Cut them into portions if necessary and season with salt, pepper, and thyme. It’s best for the thighs to be as dry as possible before placing them in the pan to prevent the oil from splattering unnecessarily. 2. Browning the meat Heat the oil in a pan until hot. Add the seasoned thighs and let them cook for a few minutes on each side. They don’t need to be fully cooked at this stage; it’s important that they get some color on both sides. Once browned, remove the thighs from the pan and place them on paper towels. The oil they were fried in should remain in the pan, as it will be used for the vegetables and couscous. 3. Sautéing the vegetables and couscous Finely chop the green onions and carrot. Add them to the remaining oil in the pan, then add the couscous. Let the ingredients sauté together for 4-5 minutes, stirring occasionally. The couscous will absorb the oil and the flavors left by the chicken. Be careful not to leave the mixture unattended, as the couscous and vegetables can stick to the pan if not stirred. 4. Boiling Return the thighs to the pan over the onions, carrots, and couscous. Add water and let everything simmer until the dish is ready. The basic recipe does not specify an exact amount of water, so it should be added according to how much liquid is needed for cooking the couscous and meat. The thighs should be simmered until fully cooked, and the couscous should be tender and have a pleasant consistency. 5. Adding the tomato paste Towards the end, add the 5 tablespoons of tomato paste. Stir gently to distribute the paste throughout the sauce and among the ingredients in the pan. Taste and adjust the salt. If needed, you can add more pepper or thyme, but it’s better to check the flavor before adding more spices. 6. Finalizing Finely chop the parsley and add it towards the end, once the dish is almost ready. Let it cook for a little longer to combine the flavors, then stop cooking. The dish should be cooled before serving, according to the basic recipe. Why I make this recipe often I make it when I want to prepare the chicken along with the side dish without cooking multiple dishes separately. The couscous absorbs the flavors of the oil, vegetables, and tomato sauce, while the meat remains the star of the meal. It’s also a useful recipe because it uses simple ingredients. It doesn’t require many spices or complicated preparations, and the amount of three thighs is suitable for a smaller family meal. Tips The thighs should be dried before seasoning and browning. If they are wet, the oil may splatter, and the meat won’t brown as well. Don’t discard the oil after removing the thighs. It’s used to sauté the onions, carrots, and couscous, which adds flavor to the entire dish. Follow the 4-5 minutes of sautéing for the onions, carrots, and couscous, but stir periodically. The couscous should not be left on the bottom of the pan unattended. The tomato paste should be added towards the end, not at the beginning. This way, the tomato flavor remains more pronounced, and the paste won’t stick to the pan during boiling. Salt should be adjusted at the end, after adding the tomato paste and letting the ingredients simmer together. Substitutions Green onions can be used as in the original recipe without being replaced. If they are not available, the source does not provide a precise alternative, so it’s preferable to keep the ingredient to maintain the original flavor of the dish. Tomato paste is the ingredient mentioned in the recipe list, even though the preparation steps refer to tomato sauce. For the closest result, use the 5 tablespoons of tomato paste. Variations For a version with a more pronounced herb flavor, you can reserve the parsley for the end and add it after removing the pan from the heat. The basic recipe does not include other vegetables or spices, so any additions will change the flavor of the dish. If you prefer a thicker consistency, let the dish simmer until the couscous absorbs more of the liquid. Conversely, if it remains too dry, you can add water during boiling, as the original recipe does not specify an amount. Serving ideas The chicken with couscous can be served as a main dish, with the thigh placed on top of the couscous mixture, vegetables, and tomato sauce. The parsley added at the end gives it a fresher taste and complements the sauce. Since the dish is served cold, it can be prepared in advance and left to cool before the meal. It can be plated directly or kept in the pan until serving. Frequently asked questions Can couscous be added directly to the pan? Yes. In this recipe, couscous is added to the pan along with the onions and carrots and sautéed for 4-5 minutes before adding water and the thighs. How much water should be added? The exact amount is not mentioned in the basic recipe. Add water as needed for boiling the meat and couscous, ensuring that the ingredients can cook without drying out. Should the thighs be fully cooked before being removed from the pan? No. In the first stage, the thighs are left for a few minutes on each side just to brown. They are then placed back in the pan and simmered together with the other ingredients until finished. Can I use tomato sauce instead of tomato paste? The ingredient list specifies 5 tablespoons of tomato paste, and the preparation method mentions tomato sauce. To adhere to the recipe quantity, use tomato paste. If you choose a more liquid sauce, the final consistency may differ. When should parsley be added? Parsley is finely chopped and added towards the end, along with the tomato paste or immediately after, before the final taste adjustment. Nutritional values The values below are estimates. They may vary depending on the size of the thighs, whether they have skin or not, the actual amount of water used, and how much oil remains in the dish. For one serving, assuming the recipe is divided into 3 servings: Calories: approximately 520-620 kcal Protein: approximately 30-35 g Carbohydrates: approximately 35-45 g Fat: approximately 25-35 g Couscous and tomato paste mainly contribute to the carbohydrate content, while chicken thighs provide protein and some fat. The oil can significantly alter the final energy value, especially if it is fully absorbed by the ingredients. Storage and reheating After cooling, the dish should be stored in the refrigerator in a covered container. Since the original recipe specifies that it is served cold, it’s important not to leave it at room temperature for too long after cooking. When reheating, the couscous may absorb some of the sauce and become denser. If needed, a little water can be added before heating, but the basic recipe does not specify an exact amount. It’s best to heat only the portion that will be served.

Chicken with couscous and tomato sauce

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