By ashley park
Dice the chicken thighs into bite-sized pieces and season with salt and pepper.
Peel and chop the carrot, parsnip, and potato into small, uniform pieces.
In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5-6 minutes.
Add the chopped garlic to the pot and sauté for an additional minute until fragrant.
Add the chopped root vegetables to the pot and stir to combine all ingredients.
Pour in the chicken stock, then add the thyme and bay leaf. Stir and bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it simmer for about 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
While the stew is simmering, prepare the couscous according to package instructions if not already cooked.
Once the stew is ready, remove the bay leaf, taste, and adjust seasoning with salt and pepper if necessary.
Serve the stew over the cooked whole-wheat couscous.
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This Main Course Stew recipe is ready in 45 minutes and features chicken thighs (boneless, skinless), carrot, parsnip and other delicious ingredients. Contains 450 calories total.
Dice the chicken thighs into bite-sized pieces and season with salt and pepper.
Peel and chop the carrot, parsnip, and potato into small, uniform pieces.
In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5-6 minutes.
Add the chopped garlic to the pot and sauté for an additional minute until fragrant.
Add the chopped root vegetables to the pot and stir to combine all ingredients.
Pour in the chicken stock, then add the thyme and bay leaf. Stir and bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it simmer for about 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
While the stew is simmering, prepare the couscous according to package instructions if not already cooked.
Once the stew is ready, remove the bay leaf, taste, and adjust seasoning with salt and pepper if necessary.
Serve the stew over the cooked whole-wheat couscous.
Calories per Serving: 450
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