Skillet Chicken and Couscous with Roasted Carrots
This savory chicken and couscous dish is a fresh and fabulous one pan skillet dinner inspired by Moroccan cuisine. It features pearled couscous, fresh mint and naturally sweet roasted carrots for a comforting family dinner that's full of flavor. Cooked on the stove top, it all comes together in about 30 minutes.
Equipment
Ingredients
MARINADE
- 8 bone in chicken thighs
- 1 teaspoon lemon zest
- 3 cloves garlic (minced)
- 1 ½ teaspoons salt
- 1 tablespoon fresh mint (or 1 teaspoon dried)
- ¼ teaspoon allspice
- ¼ teaspoon pepper
- 1 tablespoon olive oil
COUSCOUS
- 4 carrots (peeled, halved and cut into 2 inch pieces)
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 ½ cups pearl couscous
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 shallots (sliced thin)
- ¼ teaspoon pepper flakes
- 1 cup fresh spinach
- 1 cup fresh mint (torn into pieces)
- ½ cup sliced almonds
- ½ cup feta cheese (crumbled)
Instructions
- Combine lemon zest, garlic, 11/2 teaspoon salt, a tablespoon of fresh mint, ¼ teaspoon allspice and ¼ teaspoon pepper and place with chicken in a resealable bag. Toss to coat. You can use this right away but it's better if you can refrigerate for an hour overnight.
- Heat a skillet with a lid over medium heat and place chicken, skin side down in the skillet with a tablespoon of olive oil. Cook until the skin is brown and crispy, about 5 minutes. Turn and cook the other side until browned, remove to a plate. It does not have to cook through, it will cook more later.
- Turn skillet to medium-high and add the carrots along with a ¼ teaspoon salt and ¼ teaspoon allspice. Cook until lightly browned, about 5 minutes.
- Add couscous to the carrots stirring until about ½ of the couscous has browned, about 3 minutes. Add 1 ¾ cup water and ½ teaspoon of salt and bring to a boil.
- Place browned chicken on top, skin side up and reduce heat to medium-low. Cover and simmer until the water is absorbed into the couscous and the chicken has reached 175º with a meat thermometer, about 15 minutes. Remove chicken to a serving plate.
- While the couscous is cooking combine shallots, 2 tablespoons oil, 2 tablespoons lemon juice and red pepper flakes to a large bowl. Add cooked couscous mixture and stir to combine.
- Add spinach, fresh mint, almonds and ½ of feta and combine. Serve warm with chicken and top with additional feta.
Barbara's Notes + Tips
- For the best flavor, allow the chicken to marinate for at least an hour to absorb the flavors of the marinade.
- Toasting the couscous brings an amazing nutty flavor to this dish, but be sure to keep a close eye on it and stir very frequently to prevent it from burning.
- For a spicier kick, increase the amount of red pepper flakes in the couscous.
- You can add more carrots if you like.
- You can use 1 teaspoon of dried mint for a tablespoon of fresh.
Nutrition
Calories: 764kcal | Carbohydrates: 44g | Protein: 42g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 1011mg | Potassium: 789mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7847IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 3mg
