2 packages boneless skinless chicken thighs (chicken breasts will work just as well)<\/p>\n
2 1\/2 cups chicken stock<\/p>\n
2 cups couscous<\/p>\n
1\/2 cup white wine * I used the leftover Champagne from New Years<\/p>\n
2 large carrots peeled and chopped<\/p>\n
1 large onion diced<\/p>\n
2 cups chopped greens ( kale, chard, spinach are some excellent choices)<\/p>\n
1\/2 cup \u00a0green manzanila olives ( feel free to substitue with what you have on hand)<\/p>\n
1 lemon<\/p>\n
olive oil<\/p>\n
salt and pepper<\/p>\n
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Place chicken in a bowl add the juice of 1\/2 a lemon , 2 teaspoons salt, 1 tsp ground black pepper, 1 tsp olive oil. Toss and set aside. Cut carrots length wise into bite size pieces. Dice onions and greens and chop olives. Peel 2 lemon rinds.<\/p>\n
Heat a large pot over medium high heat, add \u00a02 tablespoon of olive oil . Add onions and carrots, season with a 1\/2 tsp of salt and cook for a couple of minutes. Add couscous and white wine stir and cook for about a minute. Add chicken stock ,greens, olives, lemon rinds and chicken , season with 1 tsp salt and 1 tsp black pepper and mix well.<\/p>\n
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Reduce heat to medium low and cover pot. Cook for 25 mins. \u00a0Check half way through to make sure that there is enough liquid if need be add more stock. \u00a0Right before serving squeeze the juice of the second half of the lemon over the dish . Serve on a platter or straight out of the pot.<\/p>\n
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