Crispy Chicken Thighs with Peppers and Salsa Verde
INGREDIENTS
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1.25 c. low-sodium chicken broth
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1 box roasted garlic-and-olive oil couscous
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2 tsp. vegetable oil
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6 large skin-on, bone-in chicken thighs
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1.50 tsp. Kosher salt
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0.75 tsp. Freshly ground pepper
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3 medium colorful bell peppers
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0.50 medium Sweet onion
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2 clove garlic
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0.25 c. fresh parsley
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0.25 c. fresh basil
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1 green onion
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0.25 c. extra-virgin olive oil
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2 tbsp. capers
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1.50 tbsp. fresh lemon juice
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salt
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pepper
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