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Prep Time
Cook Time
Servings
HIV
Wash Hands Wash hands with soap and water.
Season and Cook Chicken Season the cubed chicken with salt and pepper. Add 1 tbsp of olive oil to the Dutch oven and heat over medium-high heat. Brown chicken on all sides, about 8 minutes, then transfer to a bowl.
Add Leeks and Couscous Heat the remaining 2 tbsp olive oil in the Dutch oven over medium heat. Add the sliced leeks and couscous and cook until leeks have become tender and couscous is lightly toasted, about 5 minutes.
Stir in Broth Stir in the broth and ½ tsp salt and bring to a simmer. Reduce the heat to low, cover, and cook, stirring occasionally, until the broth is absorbed and couscous is tender, about 8 minutes.
Stir in Chicken and Juices Stir in the cooked chicken and any juices. Cook for an additional 3-4 minutes to ensure chicken is cooked through.
Take Pan Off Heat Take the pan off the heat and stir in the chopped spinach, frozen peas, Parmesan cheese and cream. Let sit for 5 minutes to heat additional ingredients.
Serve and Enjoy Spoon into bowls, serve and enjoy!
Wash Hands Wash hands with soap and water.
Replace the pearl couscous with a gluten-free pearl couscous
Replace the Parmesan cheese with nutritional yeast; replace the heavy cream with a non-dairy heavy cream substitute
Use thawed, chopped frozen spinach instead of fresh.
Purchase diced onions instead of leeks.
Purchase grated Parmesan cheese.
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