The Thighs Have It
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Chicken and Mushrooms With Couscous
Arugula or romaine lettuce with balsamic vinaigrette
Crusty Italian rolls or bread sticks
Baklava
The lively flavor of this fast chicken dish comes from combining it with couscous, a semolina grain. To cut cooking time, we used quick-cooking couscous; for added flavor, we used a seasoned pilaf mix.
If you buy boneless chicken thighs you will save cooking time--but spend more money. However, some butchers will bone chicken thighs without charging you extra (they are, after all, much easier to bone than chicken breasts). Tailor the vegetables in the dish to your own taste: Use green peas or pea pods, broccoli, carrots or any seasonal vegetable in place of the zucchini.
To complement the meal, serve a simple green salad with balsamic vinaigrette and crusty rolls. If you’re looking for an appropriate dessert, consider baklava, a Middle-Eastern pastry made from buttered filo and pistachios, that is available in many bakeries.
Staples
2 tablespoons butter
1 clove garlic
Salt, pepper
Shopping
6 small boneless chicken thighs or breast halves
1/2 pound mushrooms
2 (14 1/2-ounce) cans clear chicken broth
1 (7-ounce) box couscous pilaf mix
1 small zucchini
1 small package pine nuts
Optional Side-Dish Shopping
1 bunch arugula
Italian rolls or bread sticks
Baklava
Orange for garnish
Balsamic vinegar
CHICKEN AND MUSHROOMS WITH COUSCOUS
1/2 pound mushrooms
1 clove garlic
1 small zucchini
1/4 cup pine nuts
6 to 8 small chicken thighs or breast halves, preferably boneless
Salt, pepper
2 tablespoons butter
2 (14 1/2-ounce) cans clear chicken broth
1 (7-ounce) package couscous pilaf mix
1 orange, cut in wedges
Clean mushrooms and cut in quarters. Mince garlic. Shred or dice zucchini. Toast pine nuts until golden. Set aside.
Season chicken with salt and pepper to taste. Melt butter in non-stick 10-inch skillet over medium heat. Add chicken thighs and saute until golden brown. During last 2 minutes of browning add garlic and mushrooms. Saute until garlic is fragrant and mushrooms are lightly cooked. Drain excess fat and reserve 2 tablespoons.
Add 1/2 cup chicken broth to skillet. Cover and simmer 15 to 20 minutes or until chicken is tender. Remove chicken to broiler pan and broil until skin is crispy, 5 to 8 minutes. Keep chicken warm while preparing couscous.
Pour pan juices into 4-cup measure. Add additional chicken broth to measure 2 1/4 cups. Return mixture to skillet along with reserved 2 tablespoons fat. Bring to boil. Stir in couscous mix and cook according to package directions, stirring occasionally to prevent sticking. Remove from heat, then fluff with fork. Stir in zucchini and pine nuts. Serve couscous with chicken thighs and garnish with orange wedges if desired. Makes 3 to 4 servings.
Each serving contains about:
631 calories; 720 mg sodium; 101 mg cholesterol; 33 grams fat; 50 grams carbohydrates; 39 grams protein; 1.13 grams fiber; 46% calories from fat.
