One Pot Ginger Chicken Bok Choy And Couscous Recipes

CHICKEN & COUSCOUS ONE-POT

Steps:

• Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
• Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

ONE-POT GINGER CHICKEN, BOK CHOY AND COUSCOUS

Steps:

• In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil, and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
• Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
• Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed until the chicken is cooked through, 25 to 30 minutes.
• Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
• When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.

ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY

Steps:

• Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
• In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
• Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
• Fluff rice and serve with the chicken and the scallion sauce.
• Enjoy!