- 8 chicken thighs
- 2 teaspoons ground cumin
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 cups chicken stock
- 1/4 cup chopped mint , plus whole leaves
- 3 tablespoons kalamata olives , sliced or chopped
- 1 1/3 cups couscous
- 1/2 teaspoon salt
In a medium saucepan, heat the 2 cups of chicken stock until just boiling. Add the couscous and salt; cover. Remove from the heat and let stand 5 minutes. Fluff with a fork.
Serve the couscous on a platter with the chicken on top. Spoon the sauce over it and garnish with the whole mint leaves.
Recommended variations: For an Italian flavor, substitute 2 teaspoons minced garlic for the cumin in step one. Substitute 2 tablespoons chopped basil for the mint, and add one tablespoon tomato paste to the chicken stock. Serve over linguini and garnish with basil leaves. For an Indian slant, eliminate the olives. In step one, substitute 2 teaspoons curry powder for the cumin, add a cinnamon stick to the chicken stock, and serve with basmati rice. To make Chinese-style chicken, eliminate the olives and mint. In step one, substitute 1 teaspoon freshly grated ginger for the cumin, and add 1 teaspoon sesame oil to the olive oil before adding the chicken thighs to the pan. After reducing the sauce 3 to 5 minutes, add 1 tablespoon soy sauce, or more to taste. Serve with rice or Asian noodles such as Udon, rice, or cellophane.