Ingredients
- 1 tbsp avocado oil
- 1 lb boneless skinless chicken thighs
- 1 tsp kosher salt
- freshly ground black pepper
- 1 yellow onion
- 1 large carrot
- 3 1/2 cups small cauliflower florets
- 1 sweet potato
- 3 cloves garlic
- 1 1/2 tsp ground turmeric
- 1 tsp cumin
- 1 tsp ground cinnamon
- 4 cups low-sodium chicken broth
- 1 cup pearl couscous
- 1/2 tsp kosher salt (optional)
- lots of freshly ground black pepper
- 1/2 cup finely chopped flat-leaf parsley (optional)
- 1/2 cup dried cherries
- 1/3 cup chopped shelled roasted pistachios
Steps
- Heat the avocado oil in a large pot over medium-high heat, then brown the salted and peppered chicken pieces for 7 minutes.
- Add the onion, carrot, cauliflower, sweet potato, and garlic, and cook for 8 minutes.
- Stir in the turmeric, cumin, and cinnamon, and cook for 1 minute.
- Pour in the chicken broth, bring it to a boil, and simmer covered for 25 minutes.
- Stir in the pearl couscous and cook uncovered for 10 minutes, until tender and the chicken reaches 165 F.
- Fold in the dried cherries and pistachios, then top with parsley if using.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinnersMore like this
Collections with this recipe
Dairy-free One-pot dinners 96Dairy-free African dinners 47One-pot dinners 222African dinners 58