Braised chicken with artichoke, feta and brown rice couscous
This dish is comfort food and health personified, as chicken braised in a garlicky tomato sauce gets a mild kick from Aleppo chile flakes and sharp feta cheese. Marinated artichoke hearts lend a subtle earthy flavor and soft bite to this dish, which is served atop buttery brown rice couscous.
- 2 6-ounce skin-on bone-in chicken thighs
- 4 shallots
- 4 cloves garlic
- 2 sprigs fresh oregano
- 1 teaspoon Aleppo chile flakes
- 2 tablespoons tomato paste
- 1 fresh bay leaf
- 2 ounces feta cheese
- 1 cup chicken broth
- 14 ounces whole toamtoes
- 2 artichoke hearts
- 1/2 cup toasted brown rice couscous
Sear chicken, prep aromatics
*Peel and thinly slice shallots and garlic.
*Pull oregano leaves from stem and roughly chop.