Coriander Chicken Thighs: Round 2

Last night I made 12 Semi Spicy Coriander Chicken Thighs. Seeing as I am one person there was no way I was going to eat all 12 of these thighs just microwaved with various sides, so tonight I made them into a nice dish with stir fried vegetables, and similarly spiced Israeli Couscous all mixed into one pasta salad like meal. This dish was quite delicious and a great way to use some left overs up.



Coriander Chicken Thighs: Round 2: Serves 3-4

1-1/2C Chicken Stock
1C Israeli Couscous
1/4tsp Ground Coriander
1/4tsp Cumin
1tsp Lemon Juice
2 Garlic Cloves - Minced
4 Semi Spicy Coriander Chicken Thighs
1 Bell Pepper - Chopped
1 Zucchini - Chopped
1 Small Onion - Chopped
1tsp Olive Oil
Salt & Pepper

In a small sauce pot place the chicken stock, coriander, cumin, lemon juice and a pinch of salt and pepper. Bring it up to a boil, then add the couscous, stir and reduce to a simmer. Cover and stir every few minutes. The liquid should all absorb within 8-10 minutes.

While the couscous is doing its thing we can get started on the vegetables. In a large saute pan heat the olive oil and garlic over medium heat for 45-60 seconds, then add the chopped vegetables with some salt and pepper and cook for 3-4 minutes until they start to turn tender. While the vegetables are cooking do a rough chop on the cooked chicken leftovers to make 1/2"-1" chunks, then toss them in the saute pan and stir into the vegetables. The left over seasoning on the chicken will begin to "melt" off of the chicken and into the dish to season the vegetables. Continue to cook for another 5-8 minutes until the vegetables are cooked through and the chicken has gotten warm. By this time the couscous should be finished absorbing the stock, pour it into the chicken mixture and stir it all together.

Scoop into bowls and enjoy!

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WW: 11 Points Plus / serving @ 3 servings
7 Points Plus / serving @ 4 servings