One Pot Ginger Chicken, Bok Choy and Couscous

Somehow I have become ad hoc Executive Chef to my parents. They're taking every opportunity they can for me to fix them a healthy dinner. This is what we had as we babysat my niece and nephew the other night. It once again fits in with the Asian/steamer bender I seem to be on.

One Pot Ginger Chicken, Bok Choy and Couscous
Serves four.

1/2 cup soy sauce
6 tablespoons brown sugar
1 1/2 tablespoons sesame oil
One 1 1/2-inch piece ginger, peeled and grated
1 bunch scallions, half thinly sliced and half cut into 2-inch pieces
6 skinless, boneless chicken thighs, trimmed and halved
Salt
One 10-ounce box plain couscous
1 1/4 pounds baby bok choy, halved lengthwise and rinsed

In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil and ginger; stir in the 2-inch scallion pieces. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.

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. (Note: I just used my bamboo steamer lined with cheesecloth so the couscous didn't drop through.)

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.

Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.

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.