- 1 tablespoon avocado oil or olive oil
- 1 yellow onion, diced
- 6 cloves of garlic, minced
- 2 celery stalks, roughly chopped
- 2 large carrots, thinly sliced
- 1 tablespoon turmeric, grated, or 1 teaspoon turmeric, ground
- 1 tablespoon ginger, grated
- 1 pound chicken breast or thighs, boneless and skinless
- 6 cups low-sodium chicken broth
- 1 teaspoon thyme, chopped and stems removed
- 1 teaspoon rosemary, freshly chopped
- 1/2 teaspoon salt
- ground black pepper, to taste
- 1 cup pearl or Israeli couscous
- 2/3 cup frozen peas, optional
Set a large pot or dutch oven over medium-high heat, then add in the oil.
Once the oil heats, add in the onion, garlic, celery, and carrots, cooking for a few minutes or until the onion is translucent.
Then, add in the grated turmeric and grated ginger.
For 30 seconds, sauté, allowing the spices to become fragrant.
Next, add in the chicken, chicken broth, thyme, rosemary, salt, and pepper.
Bring to a boil, making sure to stir the chicken down to the bottom of the pot so the broth covers it fully.
Reduce to medium-low heat, letting it simmer for 20-25 minutes, uncovered until the chicken is cooked through.
While the chicken simmers, stir in the couscous so it cooks according to the suggested cook time.
Once the chicken is done, remove with a slotted spoon and move to a cutting board.
With a fork, shred the chicken.
Return the shredded chicken back into the pot and stir in the frozen peas, if using.
Adjust the seasonings to taste, then serve.