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One Skillet Crispy Herb Chicken with Couscous

overhead of chicken in pan with couscous and tomatoes

Next time you're craving chicken and couscous, but really don't want to dirty 2 pots, cook this easy one skillet chicken with couscous dinner!

ANYTIME you cook a grain -- couscous (I love using Trader Joe's Harvest blend), farro, quinoa, or rice -- you can always start it in a skillet, add liquid (you know I'm a big fan of using chicken broth AND wine because it adds SO much more flavor than just using water) and then add chicken. Finish cooking the dish in the oven and, VOILA, dinner is ready and you only have ONE SKILLET to clean. How awesome is that, right?

Use whatever vegetables you have on hand -- tomatoes, artichokes, asparagus, bell peppers. I highly recommend you use what's in season! This is the perfect dish to add your favorite vegetables from the farmer's market!

Check out this Harissa Chicken recipe for another insanely delicious and easy one pot chicken dinner. It's melt in your mouth with an extra little kick of spice!

What's the most important thing to remember?

Give the chicken time to brown! This is not the time to rush things!

Ghee is great to use instead of butter because it has a higher smoke point. This means you can brown something on high heat and the ghee won't burn. You can fix lots of mishaps in the kitchen, but if something gets burned, it's done! It's impossible to remove that burnt flavor (which no one wants to taste), so you'll have to start over. Now, charred is different from burnt! Don't get those two mixed up, my friend. A good char from the grill or broiler enhances the flavor of your ingredient.

Ok, back to this dish.

Let the chicken take it's time to get good and golden brown before turning it over. If you think it's browning too quickly, turn your heat down. Or, if the front pieces are done, but the back pieces need more time, use tongs to move the chicken around in your skillet.

Don't forget the sprinkle of parsley, lemon zest and Maldon salt. They tie all the flavors of the dish together really beautifully!

Crispy Herb Chicken with Couscous

Print Grocery List Print Recipe
Serves: 4 Total Time: 1 hour

Ingredients

  • 6 chicken thighs, skin on/bone in
  • 1 leek, sliced (use white part)
  • 2 tablespoons smoked paprika
  • 2 teaspoons dried oregano
  • Kosher Salt
  • Pepper
  • Ghee
  • Extra virgin olive oil
  • 1/4 cup white wine or champagne
  • 1 1/4 cup chicken broth
  • 1 1/4 cup pearl couscous (I love using Trader Joe's Harvest blend - link in description above)
  • handful of cherry tomatoes, cut in half
  • 2 lemons, quartered
  • Garnishes: Chopped Italian flat leaf parsley, lemon zest, Maldon salt.

Instructions

1

Preheat oven to 375 degrees F.

2

Line a rimmed baking sheet lay out chicken thighs. Pat them dry with paper towels. Sprinkle with paprika, oregano, salt and pepper. Be sure to sprinkle evenly on both sides. Drizzle each thigh with about 1/2 teaspoon of olive oil, then rub spices into the thighs.

3

In a cast iron pan, heat a big spoonful of ghee over medium heat.

4

Add sliced leek and sauté until leek is softened, about 5 minutes. Remove leek with a slotted spoon and set aside.

5

Add another big spoonful of ghee, turn heat to medium high and then add your chicken thighs. You may need to do this in batches. My cast iron pan can fit 3-4 thighs, depending on size. You don't want to overcrowd the pan because then the skin won't get crispy. If you have 2 cast iron pans, use 2!

6

Brown chicken on both sides, about 5-7 minutes per side. Remove and set aside back on foil lined baking sheet.

7

With the heat still medium high, add the wine and reduce by half. This will only take about 1-2 minutes.

8

Stir in broth, couscous, sautéed leeks and tomatoes.

9

Place chicken on top of couscous mixture.

10

Place quartered lemons around the chicken.

11

Bake until chicken is completely cooked through, about 25-35 minutes.

12

Scoop some couscous and piece of chicken onto a plate, garnish with fresh parsley, freshly grated lemon zest, and a sprinkle of Maldon salt.

13

If you want to be extra fun, take the cast iron pan to the table and serve directly from the pan. Be sure to put something down on your table because the pan will be HOT!! You'll also need a mitt because the handle will be HOT!!

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