One Pan Chicken And Couscous
A hearty and delicious one-pan meal featuring juicy chicken thighs and fluffy pearl couscous, packed with rich flavors and perfect for a quick weeknight dinner.
Equipment
- Large Skillet
Ingredients
Chicken Thighs
- 4 pieces chicken thighs, bone-in and skin-on about 1 ½ pounds
Seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil (not extra virgin)
Vegetables
- 1 medium yellow onion, finely diced
Couscous
- 1 cup pearl couscous (180 g)
- 0.5 teaspoon smoked paprika
- 3 cloves garlic, minced
- 1.5 cups chicken stock (360 ml)
- 0.5 lemon juiced
Garnish
- Fresh chopped parsley for garnish
Instructions
- Gather all ingredients to ensure a smooth cooking process.
- Season chicken thighs with kosher salt and black pepper, ensuring an even coating.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and cook another 5-7 minutes, then remove from pan.
- In the same pan, sauté the diced onion for about 5 minutes until soft and translucent.
- Add minced garlic and smoked paprika, stirring for 1 minute until fragrant.
- Stir in pearl couscous and toast for 2-3 minutes for extra flavor.
- Pour in chicken stock and lemon juice, stirring well and bringing to a gentle simmer.
- Return chicken thighs to the pan, skin-side up, ensuring they are partially submerged.
- Cover and reduce heat to low, cooking for 20-25 minutes until the chicken is cooked through (165°F/74°C) and couscous absorbs the liquid.
- Remove from heat, fluff couscous with a fork, garnish with fresh parsley, and serve hot.
Notes
For added flavor, marinate the chicken in olive oil, garlic, and herbs beforehand. Add vegetables like bell peppers or peas for extra color and texture. Experiment with different spices like cumin or coriander for a new twist.