20 Minute Chicken Thighs And Couscous With Dill Recipes

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LEMON DILL COUSCOUS



Lemon Dill Couscous image

Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 3

3/4 cup uncooked plain couscous
3-1/4 teaspoons lemon juice
1/4 to 1/2 teaspoon dill weed

Steps:

  • Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 249 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 53g carbohydrate (2g sugars, Fiber 3g fiber), Protein 10g protein.

CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT



Cinnamon Chicken with Couscous and Dried Fruit image

Categories     Chicken     Onion     Hanukkah     Quick & Easy     High Fiber     Dried Fruit     Winter     Cinnamon     Couscous     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 whole chicken legs (about 3 pounds), cut into leg and thigh pieces
2 teaspoons ground cinnamon, divided
1 teaspoon ground ginger, divided
1 tablespoon olive oil
1 cup chopped onion
3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
1 14-ounce can low-salt chicken broth
1 cup couscous
2 teaspoons finely chopped fresh mint, divided

Steps:

  • Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
  • Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
  • Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.

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