Mediterranean-Spiced Chicken with Israeli Couscous
 
 
Makes 2 servings
Ingredients
Sour cream sauce:
  • ⅓ cup sour cream
  • ½ garlic clove, minced
  • 1 teaspoon olive oil
  • juice of ½ lemon
  • sea salt and freshly ground black pepper, to taste
Chicken and vegetables:
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground sumac
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried mint
  • ½ garlic clove, minced
  • 1½ tablespoons olive oil, divided
  • ¾ pound boneless, skinless chicken thighs, cut into 2" pieces
  • sea salt and freshly ground black pepper, to taste
  • 1 red bell pepper, cut into 1" pieces
  • 1 small red onion, cut into ½"-thick wedges
Israeli couscous:
  • 1 cup water
  • ¾ cup Israeli couscous
  • ¼ cup golden raisins
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon olive oil
  • juice of ½ lemon
  • sea salt and freshly ground black pepper, to taste
Instructions
Make the sour cream sauce:
  1. In a small bowl, combine the sour cream, garlic, olive oil and lemon juice. Season with salt and pepper to taste. Chill until ready to serve.
Make the chicken and vegetables:
  1. In a medium bowl, combine the coriander, sumac, oregano, mint, garlic and ½ tablespoon olive oil. Add chicken, season with salt and pepper, and stir to combine. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
  2. Preheat broiler. Place the bell pepper and red onion on one side of a baking sheet. Drizzle with ½ tablespoon olive oil, season with salt and pepper, and toss to coat.
  3. Grease the other side of the baking sheet with remaining ½ tablespoon olive oil and arrange chicken on top in a single layer. Broil for 10-12 minutes until vegetables are charred and chicken is browned all over and cooked through.
Make the Israeli couscous:
  1. In a medium sauce pan, bring water to a boil. Add couscous and bring to a boil. Cover partially and simmer until the couscous is tender, 8-10 minutes. Drain well and transfer to a large bowl.
  2. Add raisins, parsley, olive oil and lemon juice and toss gently to combine. Season with salt and pepper to taste.
  3. Serve with chicken, vegetables and sour cream sauce.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mediterranean-spiced-chicken-sraeli-couscous/