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Achieve the perfect creamy “risotto” with this chicken dish. The couscous gets the royal treatment by being cooked slowly in broth, with an extra flavor boost from the nutritional yeast. The result is chicken like you’ve never had before. Familiar ingredients, brilliantly prepared!
4 tablespoons oil, such as Gefen Canola Oil, divided
4 chicken breasts, cut into cubes
3/4 teaspoon salt, divided, plus more to taste
pepper, to taste
3 leeks, sliced
2 cups Gefen Israeli Couscous
3 cups plus 3/4 cup Manischewitz Vegetable Broth, divided
2 cups fresh spinach
3/4 cup nutritional yeast
1 cup peas
3/4 cup oat milk creamer
In a large skillet, heat two tablespoons oil over medium-high heat.
Season chicken with salt and pepper to taste and place in skillet. Cook seven to eight minutes, flipping halfway through, until chicken just starts to brown. Remove from skillet and set aside.
Reduce heat to medium and add remaining two tablespoons oil, leeks, and couscous. Stir about two minutes, until couscous is lightly toasted.
Add one cup broth and 1/4 teaspoon salt, stirring occasionally for three minutes.
When liquid is nearly absorbed, add a second cup of broth and 1/4 teaspoon salt, stirring occasionally for three minutes.
When liquid is nearly absorbed, add a third cup broth and 1/4 teaspoon salt, stirring occasionally for three minutes.
Finally, add the remaining 1/4 cup broth and stir for one minute.
Add the cooked chicken back into the skillet and cook another three minutes.
Remove skillet from the stove and add spinach, nutritional yeast, peas, and oat milk creamer. Cover and let sit for five minutes, then stir and serve immediately.
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