Chicken and Couscous Skillet by @feelgoodfoodie

≈ 50 min

4 servings

🍗

Chicken thighs

🌾

260 g

Pearl couscous

🧄

12 g

Garlic

🍋

120 g

Lemon

🍲

600 ml

Chicken broth

  1. Preheat
    • yellow onion
    • garlic
    • lemon

    Preheat the oven to 400°F (200°C). Finely chop the yellow onion and garlic, zest the lemon, and juice the lemon.

  2. Season
    • boneless skinless chicken thighs
    • salt
    • Lemon

    Season the boneless skinless chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, dried oregano, and half of the lemon zest.

  3. Heat
    • olive oil
    • boneless skinless chicken thighs

    Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned chicken thighs for 3 to 4 minutes per side until golden, then transfer them to a plate.

  4. Add
    • olive oil
    • yellow onion

    Add the remaining 1 tablespoon olive oil and chopped yellow onion to the same skillet. Cook for 3 minutes until the onion softens.

  5. Add
    • garlic
    • pearl couscous

    Add the chopped garlic and pearl couscous to the skillet. Stir and toast for 1 to 2 minutes until fragrant and lightly golden.

  6. Pour
    • chicken broth
    • lemon

    Pour in the chicken broth and lemon juice, then scrape the skillet bottom to release the browned bits. Bring the liquid to a simmer.

  7. Transfer
    • boneless skinless chicken thighs
    • pearl couscous

    Nestle the seared chicken thighs over the couscous. Transfer the uncovered skillet to the oven and bake for 18 to 22 minutes, until the chicken reaches 165°F (74°C).

  8. Sprinkle
    • fresh parsley
    • lemon

    Remove the skillet from the oven and rest for 5 minutes. Sprinkle with fresh parsley and the remaining lemon zest before serving.

Chicken and Couscous Skillet by @feelgoodfoodie

≈ 50 min

4 servings

🍗

Chicken thighs

🌾

260 g

Pearl couscous

🧄

12 g

Garlic

🍋

120 g

Lemon

🍲

600 ml

Chicken broth

Preparation Steps

  1. Step 1/8

    Preheat the oven to 400°F (200°C). Finely chop the yellow onion and garlic, zest the lemon, and juice the lemon.

    🧅yellow onion
    🧄garlic
    🍋lemon
    🔪chef's knife
    🪵cutting board
    🍋citrus zester
    🍋citrus juicer

  2. Step 2/8

    Season the boneless skinless chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, dried oregano, and half of the lemon zest.

    🍗boneless skinless chicken thighs
    🧂salt
    ⚫black pepper
    🌶️paprika
    🌿dried oregano
    🍋lemon
    🥄measuring spoons

  3. Step 3/8

    Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned chicken thighs for 3 to 4 minutes per side until golden, then transfer them to a plate.

    🫒olive oil
    🍗boneless skinless chicken thighs
    🥢tongs
    🥄measuring spoons

  4. Step 4/8

    Add the remaining 1 tablespoon olive oil and chopped yellow onion to the same skillet. Cook for 3 minutes until the onion softens.

    🫒olive oil
    🧅yellow onion
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/8

    Add the chopped garlic and pearl couscous to the skillet. Stir and toast for 1 to 2 minutes until fragrant and lightly golden.

    🧄garlic
    🌾pearl couscous
    🥄wooden spoon

  6. Step 6/8

    Pour in the chicken broth and lemon juice, then scrape the skillet bottom to release the browned bits. Bring the liquid to a simmer.

    🍲chicken broth
    🍋lemon
    🥄wooden spoon
    🥄measuring cups

  7. Step 7/8

    Nestle the seared chicken thighs over the couscous. Transfer the uncovered skillet to the oven and bake for 18 to 22 minutes, until the chicken reaches 165°F (74°C).

    🍗boneless skinless chicken thighs
    🌾pearl couscous
    🥢tongs

  8. Step 8/8

    Remove the skillet from the oven and rest for 5 minutes. Sprinkle with fresh parsley and the remaining lemon zest before serving.

    🌿fresh parsley
    🍋lemon

Composition

Ingredients

Types

Grains, Vegetables, Herbs and Spices, Fruits, Broths and Stocks

Ingredients

Chicken thighs, Pearl couscous, Garlic, Lemon, Chicken broth

Notes

Chicken thighs (golden, juicy), Pearl couscous (toasted), Garlic (for the broth), Lemon (for the broth, gives a fresh taste), Chicken broth (garlicky lemon broth absorbed by the couscous)

Allergens

Gluten

Dietetics

Dietary regimen

High Protein, Dairy-Free

Calories

590 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 57g, Fat: 24g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 3.2mg, Potassium: 550mg, Sodium: 880mg

Vitamins

Vitamin C: 18mg, Vitamin A: 85mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, tongs, measuring cups, measuring spoons, citrus zester, citrus juicer

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Dinner, Cold Weather Meal

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Juicy, Tender, Fluffy, Toasty, Saucy

Flavors

Lemony, Garlicky, Savory, Herbaceous, Comforting

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool before storing,Store in an airtight container,Reheat chicken to 165°F (74°C)), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Add a splash of broth when reheating couscous)