Mediterranean Chicken, Mediterranean Couscous and Asparagus
2 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon pepper 16-20 skinless chicken thighs, bone in 1/2 cup chicken broth 1/2 cup white wine 4 garlic cloves, diced or sliced 1 cup pitted olives such as Kalamata 2 lemon, sliced into thin rounds
1/2 pound fresh asparagus
Preheat the oven to 450 degrees. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to pan, meaty side down. Cook for 5 minutes. Turn and cook for 2 minutes more. Pour out any excess fat. Return pan to burner; stir in broth and wine, scraping up any brown bits. Scatter garlic and olives on chicken. Lay one lemon round on each piece of chicken. Place skillet in oven. Roast chicken for 17 to 20 minutes, or until juices run clear. (Leftover thighs plus sauce can be used for Orzo Paella) Prepare couscous (recipe below, or plain, if you prefer) and steam asparagus until crisp-tender.
1cup Vegetable broth
3/4 cup uncooked couscous
1/4 cup grape tomatoes, sliced in half
1cup cubed unpeeled cucumber (1 small)
1/2 cup halved pitted kalamata olives
1/4 cup chopped green onions or red onions
1/4 cup chopped fresh or 1 tablespoon dried dill weed
1/4 cup chopped cilantro
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
2 tablespoons crumbled feta cheese
In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous. In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors. Just before serving, sprinkle with cheese.