Step 1

Place a medium-size saucepot over high heat and add 1 1/2 cups of the chicken stock

Step 2

Bring to a boil then add the peas and the couscous

Step 3

Place a lid on the pot and turn off the heat

Step 4

Let sit for 5 minutes

Step 5

While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons

Step 6

While the skillet is heating up, place the flour on a plate

Step 7

Toss the chicken in the flour to coat, shaking off any excess

Step 8

Add the chicken pieces to the hot skillet

Step 9

Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over

Step 10

Once the chicken has browned, add the remaining cup chicken stock to the skillet

Step 11

Once the stock is hot, add the butter and poppy seeds

Step 12

Stir until the butter has melted and the sauce has thickened up a bit, about a minute

Step 13

Turn off the heat and squeeze the juice of 1 lemon into the pan

Step 14

With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking