SKILLET CHICKEN WITH COUSCOUS

SKILLET CHICKEN WITH COUSCOUS image

Yield 4-5 Servings

Number Of Ingredients 13

2 tablespoons vegetable oil
4 chicken thighs, skinned
4 chicken drumsticks, skinned
1 large onion, chopped
4 carrots, peeled and thinly sliced
3 celery ribs, sliced
2 garlic cloves, minced
2 cups water
1 cup couscous
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 8.5-ounce can quartered artichoke hearts, drained and diced
2 tablespoons lime juice
1/4 teaspoon pepper

Steps:

In a 12-inch skillet or large flameproof casserole, heat oil over high heat until hot. Add chicken and cook, turning, until browned on both sides, 10 to 12 minutes. Reduce heat to medium-low, cover, and cook chicken 10 minutes. Remove chicken to a dish and drain off all fat and liquid from pan. Add onion, carrots, and celery to skillet. Cook over medium-high heat, stirring, until onion is softened, 2 to 3 minutes. Stir in garlic, water, couscous, garbanzo beans, artichoke hearts, lime juice and pepper. Heat to boiling, then reduce heat to medium-low. Place chicken on top of couscous mixture. Cover and cook 20 to 25 minutes, or until chicken is very tender and cooked through.