Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Do you love comfort food on a cold winter night? If so, then this chicken ragout with couscous and peas is just the recipe to get cozy with! This dish has everything – juicy chunks of chicken braised in a rich tomato-based sauce, hearty pearl couscous, sweet garden peas and an aromatic blend of herbs. It’s sure to satisfy the whole family and leave everyone asking for seconds. And don't worry—it's one of those dishes that looks like it took hours to prepare but comes together easily. Ready your favorite Dutch oven or heavy pot, gather up some basic pantry staples and let’s get started on dinner!
Ingredients
1 chicken breast, sliced into fillets
- 1 1/2 cup couscous
- 2 cups peas
- 1 onion, red, large, finely chopped
- 2 cloves garlic
- 1/2 cup red wine
- 1 cup tomato puree
-
4 tbs olive oil
- 1 tsp oregano
-
1/2 tsp salt
-
1/4 tsp black pepper
- Optional: fresh rocket leaves to garnish
Directions
Bring a pot of salted water to a boil and cook the couscous until tender.
In the meantime, heat the olive oil and sauté the chicken fillets for 2-3 minutes on each side. Season with salt and pepper. Add the onions and peas and cook for 5 more minutes. Add the garlic and stir until fragrant.
- Add the wine to deglaze the pan and simmer for 1-2 minutes, then add the tomato puree and simmer over low heat for 5-7 minutes. Season with oregano.
- Serve the chicken hot with the couscous, optionally garnished with fresh rocket leaves.
Recipe Note
Products used in this Recipe: