Friday, May 11, 2012

Chicken Stew With Pearl Couscous

2 whole chicken breasts
1 cup multi colored pearl couscous
3 medium size potatoes
3 large carrots, chopped
1 whole white onion, chopped
2 large tomatoes, chopped
3 garlic cloves, crushed
1 cup water
Extra virgin olive oil
Sea salt and black pepper

Drizzle enough oil to cover the bottom of a deep sided skillet on high heat. When hot, saute chicken, onions and garlic until chicken is cooked (about 5 to 10 minutes). Season with sea salt and black pepper. Remove from the pan.

Using the same pan on medium to high heat, drizzle more oil to cover the bottom. When oil is hot, add potatoes and carrots. Season with sea salt and black pepper and saute until it's soft (about 10 minutes). Return chicken, onion, and garlic to the pan together with pearl couscous, tomatoes, and one cup of water. Stir to combine, lower heat to low. Simmer for another 10 minutes, stirring occasionally until couscous is al dente. Garnish with fresh herbs of your choice and crispy bread to serve (refer to picture).

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