Lemon Chicken Recipe with Peas & Couscous Ingredients: 2 lbs of boneless/skinless chicken thighs 1 cup of Israeli (pearl) Couscous (cooked per package instructions) Juice from 1 1/2 lemons 1 1/2 cups of frozen peas 2 cups of chicken broth (can also use vegetable broth) 2 tbsp flour olive oil, for skillet ( about 1 to 2 tbsp) Instructions: Heat oil in large skillet on medium heat. Add chicken in single layer and season with salt and black pepper. (Depending on the size of your skillet, you may have to do this in batches.) Brown the chicken on each side, about 5 minutes each side. Remove and place on plate and set aside. Add the juice of 1 lemon to skillet and scrape up browned bits on bottom of pan. Add chicken broth to skillet and stir in the flour until its dissolved. Heat on medium/high heat for 5 minutes until the sauce slightly thickens, just a bit. Return chicken to skillet, along with any accumulated juices, turn heat to medium low, and cover. Continue to cook for 5 to 8 minutes more until the chicken is cooked through. While chicken is cooking, cook the couscous according to package instructions. Add the peas and juice from the 1/2 lemon the last few minutes of cooking. TO SERVE: place couscous on serving platter or bowl. Top with chicken from skillet and then pour sauce over chicken and couscous. Serve with a simple veggie side, such as steamed baby carrots or green beans.
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