Quick Chicken and Couscous | RICARDO

Ingredients

• 1 whole leek, thinly sliced
• 2 tbsp (30 ml) olive oil
• 2 carrots, peeled and grated
• 1/3 cup (50 g) dried cranberries, chopped
• 1 tsp ground fennel seeds
• 2 cups (500 ml) chicken broth
• 2 cups (400 g) couscous
• 1 1/2 lb (675 g) skinless, boneless chicken thighs, cubed
• 3 tbsp (45 ml) sundried tomato pesto
• 1/2 tsp bird’s eye chili pepper, chopped
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (15 g) cilantro leaves