Recipe Review – Crispy Chicken Thighs with Peppers and Salsa Verde

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!   The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Crispy Chicken Thighs with Peppers and Salsa Verde

 I love this Crispy Chicken Thighs with Peppers and Salsa Verde from Country Living. It’s ready in 20 minutes and  [almost] a one-dish meal.  Using couscous as your grain helps to keep cooking time down, and I love the use of salsa verde, a flavourful and fresh herb topping.

To prepare the couscous, all you need to do is pour boiling water over the dry couscous in a large bowl and let it sit. Meanwhile, you’ll brown the chicken thighs in a pan over high heat, then remove from the pan. You’ll then sauté peppers, onions, and garlic, then add chicken thighs back to the pan and bake the mixture for about 10 minutes. While the pan is baking, you’ll prepare the salsa verde by combining the chopped ingredients in a small bowl. Yum!

What you’ll Need:

  • 1 1/4 cup low sodium chicken broth

  • 1 cup dry couscous

  • 2 tsp vegetable oil

  • 6 skin-on chicken thighs

  • 1 1/2 tsp kosher salt

  • 3/4 tsp ground pepper

  • 3 bell peppers

  • 1/2 medium sweet onion

  • 2 cloves garlic

Salsa verde:

  • 1/4 cup fresh parsley

  • 1/4 cup fresh basil

  • 1 green onion

  • 1/4 cup EVOO

  • 2 tbsp capers

  • 1 1/2 tbsp lemon juice

  • salt and pepper, to taste

Makes 4 servings.

Ready in 20 minutes.

Want to make it? Click the link for the full recipe ?  Crispy Chicken Thighs with Peppers and Salsa Verde from Country Living

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