Chicken and Swiss Chard With Couscous in Broth |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I sort of neglected my garden since its my first and I didn't do very well at maintaining it. Yesterday I went out and had a whole mess of Swiss chard that was growing like a house-a-fire! This recipe comes from Bon Appetit magazine. Ingredients:
6 cups chicken broth |
1 lb boneless skinless chicken thighs |
2 garlic cloves, smashed |
3/4 cup israeli couscous (the big ones) |
3/4 cup carrot, sliced 1/4-inch thick |
1/2 bunch swiss chard, center ribs and tough stems removed and leaves torn |
kosher salt |
fresh ground black pepper |
1/4 cup fresh dill |
2 tablespoons fresh chives, thinly sliced |
lemon wedge, for serving |
Directions:
1. In a large saucepan, bring broth to a boil over medium high heat; add chicken and garlic, reduce heat to low, cover and simmer until chicken is cooked through, about 10-12 minutes.
2. Transfer chicken to a plate and let cool; once cool, shred chicken into bite-sized pieces.
3. Meanwhile, return the broth to a boil and add the couscous; cook this until al dente, 7 to 8 minutes.
4. Add in the carrots and boil until crisp tender, and couscous is tender, 2-3 minutes.
5. Remove the saucepan from the heat and stir in the Swiss chard and the shredded chicken; season wth salt and pepper.
6. Divide the soup among serving bowls, garnish with dill and chives; squeeze some lemon over each bowl, or let your diners squeeze their own.
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