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Crispy Chicken Thighs with Peppers and Salsa Verde
Ingredients
  • 1 ¼ c. low-sodium chicken broth
  • 1 box roasted garlic-and-olive oil couscous
  • 2 tsp. vegetable oil
  • 6 large skin-on, bone-in chicken thighs
  • 1 ½ tsp. Kosher salt
  • ¾ tsp. freshly ground pepper
  • 3 medium colorful bell peppers
  • ½ medium sweet onion
  • 2 clove garlic
  • subheading: CAPER SALSA VERDE:
  • ¼ c. fresh parsley
  • ¼ c. Fresh basil
  • 1 green onion
  • ¼ c. extra-virgin olive oil
  • 2 tbsp. capers
  • 1 ½ tbsp. fresh lemon juice
  • salt
  • pepper
Steps
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