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flour skinless coarse salt chicken broth chickpeas carrots raisins onion garlic fresh ginger thyme mustard lemon zest
Viewed: 57 - Published at: 2 years agoIngredients
- 1 tablespoon all-purpose flour
- 2 pounds skinless, bone-in chicken thighs
- 1/2 teaspoon coarse salt
- 1 can (14 ounces) low-sodium chicken broth
- 1 cup drained canned chickpeas, rinsed
- 3 carrots, peeled and coarsely chopped
- 1/2 cup raisins
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons finely chopped peeled fresh ginger
- 4 to 5 sprigs fresh thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon finely grated lemon zest
- 1 box (5.8 ounces) couscous
Method
- Preheat the oven to 350F.
- Place the flour in an ovenproof bag; shake to coat inside.
- Place bag in a small roasting pan.
- Season chicken with the salt, and place in bag.
- Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine.
- Set in pan, and make four 1/2-inch slits in bag near opening.
- Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
- While the chicken cooks, prepare the couscous according to package instructions, omitting any fat.
- Serve chicken and sauce over couscous.
- (Per serving)
- Calories: 381
- Fat: 10g
- Cholesterol: 76mg
- Carbohydrate: 46g
- Sodium: 473mg
- Protein: 28g
- Fiber: 5g
