This is such a simple dish. The main ingredients are chicken, apples, and rosemary. I love rosemary, and I have a huge rosemary bush in my front yard! So I don't need an excuse to make dishes with rosemary! đ In fact, I make this dish often. It is fast, healthy, and really tasty. This time, I served this dish with couscous, so it was super fast, since couscous only has to sit in boiling water for five minutes.
The Directions:
First, assemble the ingredients.
The Ingredients:
- 1 pound (or more) of boneless, skinless chicken thighs, cut into one inch pieces or strips.
- 2 to 3 large apples like Granny Smith. But I have used many different kinds of apples. I really like Honey Crip apples.
- 1/4 cup of a good white wine you would drink. Not expensive, just something you would drink.
- 2 tablespoons of olive oil. I used extra virgin olive oil or EVOO. đ
- 1 to 2 teaspoons of finely chopped rosemary
-2 garlic cloves, minced.
- 1/2 teaspoon of salt. The picture shows kosher salt, but I used sea salt in this recipe.
- 1/2 teaspoon of ground black pepper
- 2 cups of cooked couscous, made according to directions. Add some chicken stock to the water when boiling to add flavor.
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The Directions:
Preheat the oven to 400 degrees.
Cut the chicken thighs into one inch pieces or strips. Add salt, pepper, and powdered garlic. Not very appetizing in the picture below, but it will be! I like to use chicken thighs because they stay moist and tender. Chicken breasts can become dry. It is hard to mess up chicken thighs!
3. Cut apples into one-inch cubes. Notice my cutting method below. No need to core the apple; and I leave the skin on. Cut the apple in half, and then in half again. Once you have the apples cut in slices, cut out the core on an angle as shown below. Then cut into one-inch cubes.
4. In a bowl, add the apples and chicken to the wine, oil, and rosemary. Toss to coat. The wine adds flavor and helps the apples not brown. You can put the mixture in a plastic bag and let marinade for 15 to 30 minutes if you like. No need to marinade if you don't have time. Drain the mixture in a strainer.
5. Spread the mixture out on a sheet pan lined with parchment paper, or spayed with cooking spray.
6. Roast in the oven for 20 to 25 minutes or until the apples are softened and the chicken is cooked.
7. Spoon 1/2 cup, or so, of cooked rice or couscous in large bowls or plates. Top the rice/couscous with the chicken and apple mixture. Pour the pan juices over the top and serve.
Bon appĂ©tit!! đđ
My favorite!