Braised Chicken with Artichokes and Israeli Couscous – Recipe!

Slow-Braised Chicken, tender Artichokes, and nutty Israeli Couscous—this rustic dish is pure comfort in a bowl — It’s one of those recipes.

A simple dinner of Braised Chicken with Artichokes and Israeli Couscous is not only satisfying, it’s easy to put together in minutes.  Mealtime does need to be delicious and I think we look forward to something that tastes like it took a little more time and comforts our souls.

Chicken breasts split horizontally cuts down on cooking time and creates a meal that is fast and flavorful.  Marinated artichoke hearts add acidity and a bit of character to chicken, and Israeli couscous becomes as silky as pasta, especially when combined in one pan.  Browning chicken first leaves a fond or brown bits on the bottom of the skillet, which means flavor and you definitely don’t want to miss out on that.

Having dinner at home means time to connect and what better way than over Braised Chicken with Artichokes and Israeli Couscous.  A good crisp white wine like a Chablis would taste great alongside this dish, or a Pinot Noir for the red wine lovers.

Ingredients

• 2 large boneless skinless breasts, about 1 pound
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons butter, divided
• 1 shallot, minced
• 1 cup Israeli couscous
• 2 cups chicken broth
• 12 ounces marinated artichoke hearts, drained
• 1/2 of a lemon

Tips

• you can use frozen defrosted artichoke hearts
• chicken thighs could also replace chicken breasts if you prefer dark meat
• Israeli Couscous is sold here in the United States, probably a different name in other countries

(Serves 4)

To Prepare:

1. On a cutting board, slice chicken breasts horizontally to create 4 equal pieces.
2. In a small bowl, combine salt, onion powder, thyme, smoked paprika and pepper.  Sprinkle on one side of chicken.
3. In a large skillet, add 1 tablespoon butter and place over medium-high heat.  When butter is melted, add chicken seasoned side down.  Sprinkle remaining seasoning on top of chicken and cook for 4 minutes.
4. Flip chicken over and cook for 3 minutes.  Remove from pan and place on a plate.
5. Add remaining butter and shallots, stir.  Cook for 2 minutes.  Add couscous and stir, cook for 1 minute.
6. Pour broth over top and stir.  Add artichokes and place chicken back in pan.  Cover with lid and reduce heat to medium-low.
7. Cook for 15 minutes.  Remove lid and squeeze lemon over top.  Spoon onto plates and Enjoy.

Braised Chicken and Artichokes with Israeli Couscous is so elegantly easy that it can be made during the week or the weekends for a casual dinner party vibe.  I love to serve it straight from the skillet onto plates right at the table.