Boneless skinless chicken thighs with israeli couscous
Who doesn’t like chicken meat? The meat is tender and juicy, never dries out, as opposed to chicken breast, it absorbs spices willingly and it is loved by children. I fancy preparing chicken as main course and cook them together with Pasta Flakes and Noodles. All in one pot, easy and fast!
500 gr.boneless skinless chicken thighs
cut into small pieces
4 spoons oil
1 spoon Paprika
2 cups of Israeli Couscous
1/3 cup broad noodles
Finely chopped onion
Crushed black pepper
1. Rub spices and oil on the chicken and put aside for half an hour.
2. Fry the noodles in oil until they reach a brown color, add the Israeli Couscous, the water, 1 tsp. of salt, cover and cook for 5 minutes mixing occasionally, mix and leave covered for 5 more minutes.
3. In a separate pan, fry onion and chicken for 5-7 minutes, mix, add the Israeli Couscous, bounce several times and take off the fire.