Ingredients
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1 3/4 cups couscous
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1 tsp sazon con azafran (saffron) seasoning
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1 lb boneless skinless chicken thighs
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1/2 white onion
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4 tbsp olive oil
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1 fennel bulb
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1 cup cherry tomatoes
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1 cup low-sodium chicken broth
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1/4 cup parsley leaves
Steps
1
Prepare the couscous according to package directions, adding the saffron seasoning along with the water. Place chicken between layers of plastic wrap and pound with a mallet (or rolling pin) until thighs are about ¼-inch thick. Thinly slice the onion.
2
Heat 2 tbsp oil in a large skillet and sauté the onions 5 min. on medium heat. While onions cook, trim the bottom off the fennel bulb. Slice fennel into thin strips. Halve the cherry tomatoes. Add the fennel and chicken to the onion and cook on high for 3 min. Add the cherry tomatoes and chicken broth and reduce heat to a simmer. Cover and cook until chicken is cooked through, 7 min.
3
Meanwhile, chop the parsley. Stir couscous with a fork and fold in parsley and remaining oil. Transfer couscous to a shallow serving bowl and top with chicken-fennel mixture.
Tips
Garnish with lemon slices.
