Lemon-Braised Chicken with Pearl Couscous, Artichokes, and Chickpeas
By Nik SharmaPublished on October 2, 2025
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
¼ cup extra-virgin olive oil, divided2 teaspoons grated lemon zest plus ¼ cup juice, divided (2 lemons)2 garlic cloves, minced2 teaspoons table salt, divided2 teaspoons dried oregano, divided1 teaspoon smoked paprika 1 teaspoon pepper 1 teaspoon ground turmeric, divided8 (5- to 7-ounce) bone-in chicken thighs, trimmed2 shallots, sliced thin1½ cups pearl couscous 1¾ cups water 1 (14-ounce) can artichoke hearts, rinsed and quartered1 (15-ounce) can chickpeas, rinsed2 tablespoons finely chopped preserved lemon, seeds removed (see note)2 ounces (2 cups) baby arugula
Before You Begin
If using salt-preserved lemons, be sure to rinse them before using them in this recipe. There’s no need to rinse preserved lemons in brine; just drain them before chopping. You will need a 12-inch nonstick skillet with a tight-fitting lid for the recipe.
Instructions
- Whisk 2 tablespoons extra-virgin olive oil, 1 teaspoon grated lemon zest and 2 tablespoons lemon juice, 2 minced garlic cloves, 1½ teaspoons table salt, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon pepper, and ½ teaspoon ground turmeric together in large bowl. Pat 8 trimmed bone-in chicken thighs dry with paper towels, then add to bowl and turn to coat thoroughly. (Chicken can be refrigerated in marinade for up to 24 hours.)
- Transfer coated chicken skin side down to cold 12-inch nonstick skillet, scraping any remaining marinade in bowl over top of chicken in skillet. Cook over medium heat until skin is crispy and golden, about 9 minutes. Flip chicken and continue to cook until second side is well browned, 6 to 8 minutes. Transfer chicken to plate.
- Pour off all but 1 tablespoon fat from skillet. Add 2 thinly sliced shallots and cook over medium heat until golden, 2 to 4 minutes. Transfer to large bowl and set aside. Wipe out skillet. Stir in 1½ cups pearl couscous and cook, stirring often, until half of grains are golden, about 3 minutes. Stir in 1¾ cups water, remaining ½ teaspoon ground turmeric, and remaining ½ teaspoon table salt and bring to boil.
- Stir in 1 can rinsed and quartered artichoke hearts and 1 can rinsed chickpeas, then place chicken skin side up on top of couscous, drizzling with any accumulated juices. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and chicken registers at least 175 degrees, 15 to 20 minutes.
- Transfer chicken to serving platter. Whisk 2 tablespoons finely chopped preserved lemons, remaining 2 tablespoons oil, remaining 1 teaspoon grated lemon zest and remaining 2 tablespoons juice, and remaining 1 teaspoon dried oregano together in bowl. Transfer couscous mixture to bowl with shallots and stir in 2 cups baby arugula. Serve couscous with chicken, drizzling individual portions with dressing.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
¼ cup extra-virgin olive oil, divided
2 teaspoons grated lemon zest plus ¼ cup juice, divided (2 lemons)
2 garlic cloves, minced
2 teaspoons table salt, divided
2 teaspoons dried oregano, divided
1 teaspoon smoked paprika
1 teaspoon pepper
1 teaspoon ground turmeric, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 shallots, sliced thin
1½ cups pearl couscous
1¾ cups water
1 (14-ounce) can artichoke hearts, rinsed and quartered
1 (15-ounce) can chickpeas, rinsed
2 tablespoons finely chopped preserved lemon, seeds removed (see note)
2 ounces (2 cups) baby arugula
Ingredients
¼ cup extra-virgin olive oil, divided
2 teaspoons grated lemon zest plus ¼ cup juice, divided (2 lemons)
2 garlic cloves, minced
2 teaspoons table salt, divided
2 teaspoons dried oregano, divided
1 teaspoon smoked paprika
1 teaspoon pepper
1 teaspoon ground turmeric, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 shallots, sliced thin
1½ cups pearl couscous
1¾ cups water
1 (14-ounce) can artichoke hearts, rinsed and quartered
1 (15-ounce) can chickpeas, rinsed
2 tablespoons finely chopped preserved lemon, seeds removed (see note)
2 ounces (2 cups) baby arugula
Ingredients
¼ cup extra-virgin olive oil, divided
2 teaspoons grated lemon zest plus ¼ cup juice, divided (2 lemons)
2 garlic cloves, minced
2 teaspoons table salt, divided
2 teaspoons dried oregano, divided
1 teaspoon smoked paprika
1 teaspoon pepper
1 teaspoon ground turmeric, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 shallots, sliced thin
1½ cups pearl couscous
1¾ cups water
1 (14-ounce) can artichoke hearts, rinsed and quartered
1 (15-ounce) can chickpeas, rinsed
2 tablespoons finely chopped preserved lemon, seeds removed (see note)
2 ounces (2 cups) baby arugula
Why This Recipe Works
Three forms of citrus deliver on big lemony punch in this hearty one-pan dinner: juice for clean acidity, zest for floral aroma, and preserved lemon for deep, briny tang. We began by soaking bone-in chicken thighs in a bold lemon marinade spiked with smoked paprika, dried oregano, and turmeric. Searing the marinated thighs skin side down crisped their skin; we then flipped them and gently braised them until cooked through, placing them atop toasted pearl couscous, artichokes, and chickpeas. A finishing drizzle of lemony dressing enlivened the dish, while a handful of arugula folded into the couscous added peppery freshness. The result is a one-pan dinner that feels both hearty and bright, with a balance of savory, citrusy, and herbal notes.
Before You Begin
If using salt-preserved lemons, be sure to rinse them before using them in this recipe. There’s no need to rinse preserved lemons in brine; just drain them before chopping. You will need a 12-inch nonstick skillet with a tight-fitting lid for the recipe.
Instructions
- Whisk 2 tablespoons extra-virgin olive oil, 1 teaspoon grated lemon zest and 2 tablespoons lemon juice, 2 minced garlic cloves, 1½ teaspoons table salt, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon pepper, and ½ teaspoon ground turmeric together in large bowl. Pat 8 trimmed bone-in chicken thighs dry with paper towels, then add to bowl and turn to coat thoroughly. (Chicken can be refrigerated in marinade for up to 24 hours.)
- Transfer coated chicken skin side down to cold 12-inch nonstick skillet, scraping any remaining marinade in bowl over top of chicken in skillet. Cook over medium heat until skin is crispy and golden, about 9 minutes. Flip chicken and continue to cook until second side is well browned, 6 to 8 minutes. Transfer chicken to plate.
- Pour off all but 1 tablespoon fat from skillet. Add 2 thinly sliced shallots and cook over medium heat until golden, 2 to 4 minutes. Transfer to large bowl and set aside. Wipe out skillet. Stir in 1½ cups pearl couscous and cook, stirring often, until half of grains are golden, about 3 minutes. Stir in 1¾ cups water, remaining ½ teaspoon ground turmeric, and remaining ½ teaspoon table salt and bring to boil.
- Stir in 1 can rinsed and quartered artichoke hearts and 1 can rinsed chickpeas, then place chicken skin side up on top of couscous, drizzling with any accumulated juices. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and chicken registers at least 175 degrees, 15 to 20 minutes.
- Transfer chicken to serving platter. Whisk 2 tablespoons finely chopped preserved lemons, remaining 2 tablespoons oil, remaining 1 teaspoon grated lemon zest and remaining 2 tablespoons juice, and remaining 1 teaspoon dried oregano together in bowl. Transfer couscous mixture to bowl with shallots and stir in 2 cups baby arugula. Serve couscous with chicken, drizzling individual portions with dressing.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments