One-Pan Chicken and Pearl Couscous
By Morgan BollingPublished on August 23, 2022
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
2 shallots, sliced thin3 tablespoons extra-virgin olive oil, divided1 teaspoon grated lemon zest plus 2 tablespoons juice¼ teaspoon red pepper flakes 3 garlic cloves, minced2¼ teaspoons table salt, divided1 teaspoon dried mint ½ teaspoon ground allspice, divided¼ teaspoon pepper 8 (5- to 7-ounce) bone-in chicken thighs, trimmed2 carrots, peeled, halved lengthwise, and cut into 2-inch pieces1½ cups pearl couscous 1¾ cups water 2 ounces (2 cups) baby spinach, chopped coarse1 cup torn fresh mint leaves ½ cup pine nuts, shelled pistachios, or sliced almonds, toasted and chopped, divided3 ounces feta cheese, crumbled (¾ cup), divided
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. The skillet may appear crowded when you first add the chicken; the chicken will shrink as it cooks.
Instructions
- Combine shallots, 2 tablespoons oil, lemon juice, and pepper flakes in large bowl; set aside. Stir lemon zest, garlic, 1½ teaspoons salt, dried mint, ¼ teaspoon allspice, pepper, and remaining 1 tablespoon oil in second large bowl until thick paste forms. Add chicken and toss to coat. (Coated chicken can be refrigerated for up to 24 hours.)
- Place chicken skin side down in 12-inch nonstick skillet. Cook over medium heat until skin is crispy and golden, about 9 minutes. Flip chicken and continue to cook on second side until well browned, 6 to 8 minutes. Transfer chicken to plate; set aside.
- Pour off all but 1 tablespoon fat from skillet. Heat fat left in skillet over medium-high heat until shimmering. Add carrots, ¼ teaspoon salt, and remaining ¼ teaspoon allspice and cook, stirring occasionally, until carrots are lightly browned, about 5 minutes. Stir in couscous and cook, stirring often, until about half of grains are golden brown, about 3 minutes. Stir in water and remaining ½ teaspoon salt and bring to boil.
- Place chicken on top of couscous, skin side up. Reduce heat to medium-low; cover; and simmer until water is absorbed and chicken registers at least 175 degrees, 15 to 20 minutes.
- Transfer chicken to serving platter. Transfer couscous mixture to bowl with shallot mixture and toss to combine. Fold in spinach, fresh mint, half of pine nuts, and half of feta. Transfer to serving platter with chicken. Top couscous with remaining pine nuts and remaining feta. Serve.
Time
1½ hoursYield
Serves 4 to 6Ingredients
2 shallots, sliced thin
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon zest plus 2 tablespoons juice
¼ teaspoon red pepper flakes
3 garlic cloves, minced
2¼ teaspoons table salt, divided
1 teaspoon dried mint
½ teaspoon ground allspice, divided
¼ teaspoon pepper
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1½ cups pearl couscous
1¾ cups water
2 ounces (2 cups) baby spinach, chopped coarse
1 cup torn fresh mint leaves
½ cup pine nuts, shelled pistachios, or sliced almonds, toasted and chopped, divided
3 ounces feta cheese, crumbled (¾ cup), divided
Test Kitchen Techniques
Ingredients
2 shallots, sliced thin
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon zest plus 2 tablespoons juice
¼ teaspoon red pepper flakes
3 garlic cloves, minced
2¼ teaspoons table salt, divided
1 teaspoon dried mint
½ teaspoon ground allspice, divided
¼ teaspoon pepper
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1½ cups pearl couscous
1¾ cups water
2 ounces (2 cups) baby spinach, chopped coarse
1 cup torn fresh mint leaves
½ cup pine nuts, shelled pistachios, or sliced almonds, toasted and chopped, divided
3 ounces feta cheese, crumbled (¾ cup), divided
Test Kitchen Techniques
Ingredients
2 shallots, sliced thin
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon zest plus 2 tablespoons juice
¼ teaspoon red pepper flakes
3 garlic cloves, minced
2¼ teaspoons table salt, divided
1 teaspoon dried mint
½ teaspoon ground allspice, divided
¼ teaspoon pepper
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1½ cups pearl couscous
1¾ cups water
2 ounces (2 cups) baby spinach, chopped coarse
1 cup torn fresh mint leaves
½ cup pine nuts, shelled pistachios, or sliced almonds, toasted and chopped, divided
3 ounces feta cheese, crumbled (¾ cup), divided
Test Kitchen Techniques
Why This Recipe Works
We were after a chicken thigh and pearl couscous combo meal that not only tasted fresh but also came together in one skillet. Tossing the chicken thighs in a mixture of oil, salt, dried mint, allspice, and lemon zest gave them a bold flavor. We then seared the thighs to give them a golden color and render the fat in the skin. Combining the thighs with the toasted pearl couscous while they finished cooking allowed the couscous to soak up the rich chicken juices. Spinach, torn fresh mint leaves, nuts, and crumbled feta gave the couscous some oomph while also providing lightness.
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. The skillet may appear crowded when you first add the chicken; the chicken will shrink as it cooks.
Instructions
- Combine shallots, 2 tablespoons oil, lemon juice, and pepper flakes in large bowl; set aside. Stir lemon zest, garlic, 1½ teaspoons salt, dried mint, ¼ teaspoon allspice, pepper, and remaining 1 tablespoon oil in second large bowl until thick paste forms. Add chicken and toss to coat. (Coated chicken can be refrigerated for up to 24 hours.)
- Place chicken skin side down in 12-inch nonstick skillet. Cook over medium heat until skin is crispy and golden, about 9 minutes. Flip chicken and continue to cook on second side until well browned, 6 to 8 minutes. Transfer chicken to plate; set aside.
- Pour off all but 1 tablespoon fat from skillet. Heat fat left in skillet over medium-high heat until shimmering. Add carrots, ¼ teaspoon salt, and remaining ¼ teaspoon allspice and cook, stirring occasionally, until carrots are lightly browned, about 5 minutes. Stir in couscous and cook, stirring often, until about half of grains are golden brown, about 3 minutes. Stir in water and remaining ½ teaspoon salt and bring to boil.
- Place chicken on top of couscous, skin side up. Reduce heat to medium-low; cover; and simmer until water is absorbed and chicken registers at least 175 degrees, 15 to 20 minutes.
- Transfer chicken to serving platter. Transfer couscous mixture to bowl with shallot mixture and toss to combine. Fold in spinach, fresh mint, half of pine nuts, and half of feta. Transfer to serving platter with chicken. Top couscous with remaining pine nuts and remaining feta. Serve.
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