One-pot Ginger Chicken, Bok Choy And Couscous

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup soy sauce
• 6 tablespoons brown sugar
• 1 1/2 tablespoons sesame oil
• 1 1/2 inches gingerroot, peeled and grated
• 1 bunch scallion, half thinly sliced and half cut into 2-inch pieces
• 3 star anise (optional)
• 6 boneless skinless chicken thighs, trimmed and halved
• salt
• 1 (10 ounce) box couscous
• 1 1/4 lbs baby bok choy, halved lengthwise and rinsed

Recipe

• 1 in a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil, and ginger; stir in the 2-inch scallion pieces and the star anise, if using. season the chicken with salt and add to the marinade, turning to coat. let marinate at room temperature for 30 minutes.
• 2 line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. place in a pot and add enough water to just reach the colander bottom. bring to a simmer; have a small pot of boiling water on the side.
• 3 pour the couscous into the colander. place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. cover and steam, adding more hot water as needed until the chicken is cooked through, 25 to 30 minutes.
• 4 meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
• 5 when the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. stir the remaining scallions into the couscous, season with salt and serve with the chicken.