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Prep Time15 Mins
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Cook Time30 Mins
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Serving4 People
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This recipe here is one of the first I ever came up with. I was in college and I had a bunch of tomatoes and chicken to use. Originally I cooked this on pasta, but my husband came around and suggested that I use pearl couscous instead and I haven’t looked back.
This recipe is probably one of my favorites to throw together whenever I’m in a pinch for time. It’s creamy and delicious and super easy to make.
For this recipe you will need:
- A large skillet
Ingredients
Nutrition
- Daily Value*
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Total Fat: 61.3g89.7%
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Total Carbohydrates: 76.8g29.9%
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Total Protein: 62.5g60.2%
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Cholesterol: 431mg143.6%
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Sodium: 534mg23.2%
Directions
Season your chicken thighs with salt and pepper on both sides. In a large skillet on medium heat, sear the chicken thighs (skin side down) until golden brown and the fat has rendered off. About 8 minutes on each side. Discard half the fat in the pan and set the thighs aside.
Add the diced onions and tomatoes to the skillet. Cook until the tomatoes have broken down, stirring frequently. About 8 minutes.
Add the dijon and pesto, stir until fully incorporated.
Add the cream, water, and couscous. Mix thoroughly and bring the heat down to low. Cover and simmer for 5 minutes.
Uncover. Add the spinach and stir in. Add the chicken back to the skillet and cover again. Simmer on low until the couscous is fully done. About 10 minutes. Add salt and pepper to taste if necessary.
Garnish with some parsley and enjoy!
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