Chicken thighs with Israeli couscous
Sometimes we have to kill two birds with one stone: chicken thighs and Israeli couscous, two things children adore. Not a lot of work and it is so tasty.
10 chicken thighs
1 leek cut in cubes (the white side)
1 1/2 cups of Israeli couscous
1 cup water
1 full spoon Paprika
1/2 tsp. Kerry
1/2 tsp. Turmeric
1 spoon soup powder
Crushed black pepper
1. In a hot pan put 3 tablespoons of olive oil and cook and stir the leek until tender and yellow, stirring often. put the thighs on top, sprinkle the spices, add 3/4 height of water.
2. Bring the water to a boil then reduce the heat to low cook until the chicken is done, about 1 1/2 hour. shake the pot add 2 cups of water and the Israeli couscous, cover and cook for 5-6 minutes.
3. When the Israeli couscous is ready, take off the fire and wait for 10-15 minutes until the Israeli couscous absorbs the liquids