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Photo: Ted Cavanaugh
Active Time:50 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:50 minsTotal Time:50 minsServings:4
Active Time:50 mins
Active Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsGrilled Chicken Thighs2clovesgarlic, peeled4cupsmixed leafy greens, such as spinach, lettuce, scallion tops and/or tender herbs⅓cupextra-virgin olive oil2tablespoonsred-wine vinegar½teaspooncrushed red pepper½teaspoonsalt4boneless, skinless chicken thighs, trimmed (about 1 pound)Pickled Peaches & Herbed Couscous¾cupdistilled white vinegar¾cupwater½cupsugar2whole cardamom pods2whole cloves1cinnamon stick1(1/2 inch) piecefresh ginger, peeled3firm peaches, peeled, pitted and cut into quarters or eighths½smallred onion, thinly sliced⅔cupwater½cupwhole-wheat couscous4teaspoonspine nuts, toasted
Cook Mode(Keep screen awake)
Ingredients
Grilled Chicken Thighs
2clovesgarlic, peeled
4cupsmixed leafy greens, such as spinach, lettuce, scallion tops and/or tender herbs
⅓cupextra-virgin olive oil
2tablespoonsred-wine vinegar
½teaspooncrushed red pepper
½teaspoonsalt
4boneless, skinless chicken thighs, trimmed (about 1 pound)
Pickled Peaches & Herbed Couscous
¾cupdistilled white vinegar
¾cupwater
½cupsugar
2whole cardamom pods
2whole cloves
1cinnamon stick
1(1/2 inch) piecefresh ginger, peeled
3firm peaches, peeled, pitted and cut into quarters or eighths
½smallred onion, thinly sliced
⅔cupwater
½cupwhole-wheat couscous
4teaspoonspine nuts, toasted
Directions
To prepare chicken: Pulse garlic in a food processor until chopped. Add greens and pulse until chopped. Add oil, red-wine vinegar, crushed red pepper and salt; pulse until combined but not pureed. Divide the sauce into three 1/3-cup portions.
Thread chicken onto 4 skewers. Baste both sides with 1/3 cup sauce. Set in a baking dish or on a plate. Cover and refrigerate for at least 30 minutes and up to 1 day.
Meanwhile, prepare pickled peaches: Combine white vinegar, water, sugar, cardamom, cloves, cinnamon stick and ginger in a small saucepan. Bring to a boil over high heat. Cook, stirring occasionally, until the sugar is dissolved. Place peaches and onion in a wide-mouth mason jar or large nonreactive bowl. Pour the vinegar mixture over them. (Make sure the peaches and onion are completely submerged.) Set aside to cool to room temperature.
Preheat grill to medium-high.
Bring water to a boil in a small saucepan. Stir in couscous and return to a simmer. Cover and remove from heat.
Fluff the couscous with a fork and stir in the remaining 1/3 cup sauce and pine nuts. Serve the chicken with the couscous and pickles.
To make ahead
Marinate chicken and refrigerate sauce (Steps 1-2) for up to 1 day. Refrigerate pickled peaches (Step 3) for up to 1 week.
Equipment
4 metal or bamboo skewers
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)492Calories28gFat37gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
