Ingredients
– 1 kg chicken thighs, boneless and skinless
– 1 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1 can (400 g) diced tomatoes
– 500 ml chicken stock
– 1 cup couscous
– 1 cup frozen peas
Method
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft.
2. Stir in minced garlic, ground cumin, and paprika. Cook for about 1 minute until fragrant.
3. Add the chicken thighs and cook until they are lightly browned on all sides.
4. Pour in the diced tomatoes and chicken stock. Bring the mixture to a boil, then reduce the heat to low.
5. Cover and let it simmer for 25 minutes. Stir in the couscous and frozen peas, then sit covered for 5 minutes until the couscous is fluffy.
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