Name: Quick Duck Glaze Ptitim Skillet
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 pound chicken wings, patted dry; 1 cup ptitim (Israeli couscous); 1/2 cup duck sauce; 2 tablespoons Montreal chicken seasoning; 1 tablespoon neutral oil such as vegetable or canola; 1 3/4 cups water; 1/4 teaspoon salt (optional, if needed after tasting)

Description

Chicken wings and ptitim cook together in a single pan with a light duck sauce glaze balanced by basic seasonings for a clean, mildly sweet-savory flavor. Ready in under 30 minutes, it's a simple one-pot meal that highlights ptitim as the pasta base while staying light and approachable for picky eaters. This dish offers a familiar chicken taste with an unexpected pasta twist that feels fresh yet comforting.

Cultural Background

Ptitim, also known as Israeli couscous or Ben-Gurion rice, was invented in 1953 in Israel by the Osem company during a period of food austerity and rice shortages following the state's founding. It was developed as an affordable, toasted wheat pasta substitute for rice at the request of Prime Minister David Ben-Gurion. Duck sauce, a sweet-tangy condiment common in Chinese-American cuisine, typically features apricot or peach preserves blended with vinegar and spices, adding a mild glaze element here that nods to fusion home cooking traditions.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

1 pound chicken wings, patted dry
1 cup ptitim (Israeli couscous)
1/2 cup duck sauce
2 tablespoons Montreal chicken seasoning
1 tablespoon neutral oil such as vegetable or canola
1 3/4 cups water
1/4 teaspoon salt (optional, if needed after tasting)

Instructions

Heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the chicken wings in a single layer and cook for 4-5 minutes, turning once, until lightly browned on both sides.
Sprinkle the Montreal chicken seasoning evenly over the wings and stir to coat. Add the ptitim to the skillet and toast for 1 minute, stirring frequently, until it smells nutty.
Pour in the water and bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer for 8 minutes.
Uncover and stir in the duck sauce until evenly distributed. Continue simmering uncovered for 5-7 more minutes, stirring occasionally, until the ptitim is tender, most liquid is absorbed, and the mixture is glossy with a light glaze. Add salt if desired after tasting.
Remove from heat and let rest for 1-2 minutes before serving to allow flavors to meld.

Tips

- Pat the chicken wings very dry before cooking to ensure better browning and to prevent excess moisture in the pan.
- Avoid over-stirring after adding the duck sauce to keep the ptitim pearls distinct rather than mushy.
- If duck sauce is unavailable, apricot preserves thinned with a splash of vinegar makes a close substitute while maintaining the mild sweet-savory profile.

Nutrition

Calories: 620
Protein: 32g
Carbs: 58g
Fat: 28g