3 tablespoons extra-virgin olive oil
2 skin-on, bone-in chicken breasts, cut airline-style (See Cook's Note)
4 cups chicken stock
2 cups Israeli couscous
1/2 pound haricots verts, ends trimmed
Pinch dried red pepper flakes
2 tablespoons pomegranate seeds
2 tablespoons pomegranate molasses
2 tablespoon chopped fresh chives
When chicken breasts are cut "airline style," the drumette, but not the wingtip, is still attached to the chicken breast.
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