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Chicken Thighs With Couscous and Olives Recipe | Real Simple
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Brief Description
Chicken with Couscous
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Dec 08, 2021
Number of Servings:
Ingredients:
- 6 - 6-oz. bone-in, skin-on chicken thighs
- 1 1/2 teaspoons - kosher salt, divided
- 1 - cup uncooked Israeli couscous
- 1/2 - cup chopped shallots (from 1 shallot)
- 1/2 - cup Castelvetrano olives, coarsely chopped
- 1/4 - cup chopped dried dates
- 1 - teaspoon ground cumin
- 1/4 - teaspoon ground cinnamon
- 1/2 - cup finely chopped fresh cilantro
- 1/4 - cup pomegranate arils
Directions:
Preheat oven to 425°F with rack 8 inches from heat. Sprinkle skin of chicken thighs with ½ teaspoon salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet.
Step 2
Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon salt to skillet. Stir in 1⅓ cups water and bring to a simmer over medium-high. Nestle chicken, skin side up, in couscous mixture. Cover skillet with aluminum foil and transfer to oven. Bake until chicken is cooked through, a thermometer inserted in thickest portion of thighs registers at least 165°F, and couscous is tender, 15 to 20 minutes.
Step 3
Increase oven temperature to broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Top with cilantro and pomegranate arils.
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