One pan garlic chicken and couscous
Ingredients
Garlic Chicken & Couscous:
- 4–6 bone-in, skin-on chicken thighs (1 ½ to 2 lbs total)
- Kosher salt and freshly ground black pepper
- 3 tbsp neutral oil (sunflower or grape seed)
- 2 medium shallots, finely sliced
- 1 ½ cups pearled (Israeli) couscous or orzo
- 3 cups water
- 15 garlic cloves, lightly crushed and peeled
- 1 chicken bouillon cube (or 2 tsp bouillon powder)
Dill Topping:
- ⅓ cup fresh dill, chopped
- ⅓ cup brined capers, drained, rinsed, and finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp rice vinegar or apple cider vinegar
- 3 garlic cloves, finely minced or grated
- 1 tsp red chili flakes (plus more to taste)
- Kosher salt and freshly ground black pepper, to taste
Utensils
- 12-inch cast-iron or ovenproof skillet
- Mixing bowls
- Aluminum foil
- Oven and broiler
Information
Cost: $$$
Preparation time: 1 hour
Yield: 4 servings (350g each)
Preparation Method
- Prep chicken: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
- Sear chicken: Heat 1 tbsp oil in a skillet over medium. Place chicken skin-side down, cook 6–8 minutes until skin is crisp and golden. Flip and cook 4–5 minutes. Transfer to a plate.
- Cook couscous base: Add remaining 2 tbsp oil to pan with shallots. Cook 2 minutes. Stir in couscous and cook 4–5 minutes until toasty. Add water, garlic, bouillon, and a pinch of salt. Place chicken thighs on top, skin-side up. Bring to a simmer, then remove from heat.
- Bake: Cover tightly with foil and bake 30–35 minutes until most liquid is absorbed.
- Prepare dill topping: Mix dill, capers, olive oil, vinegar, garlic, chili flakes, salt, and pepper in a bowl.
- Finish chicken: Remove foil and bake 5 minutes more. Preheat broiler and crisp chicken skin under broiler for 2–3 minutes.
- Serve: Mash softened garlic cloves over chicken. Spoon dill topping across chicken and couscous. Serve immediately.