One Pot Garlic Chicken with Israeli Couscous
This delicious Mediterranean one pot Israeli couscous with chicken is layered with white wine, aromatic saffron and fresh vegetables.
Servings: 4 servings
Calories: 957kcal
Equipment
Ingredients
Chicken Marinade
- 2 pounds chicken thighs bone in and skin on
- 4 garlic gloves finely chopped or grated
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ lemon zested and juiced
- ¼ cup olive oil plus 2 tbsp, divided
Pearl Couscous
- Pinch of saffron
- 2 tablespoons warm water
- 1 shallot diced
- 1 medium fennel bulb diced
- 2 tablespoons tomato paste
- ½ cup dry white wine such as Pinot Grigio
- 2 medium zucchini diced
- 1 cup dried pearl couscous
- 21/2 cups low-sodium chicken stock
- Chopped fresh parsley leaves for garnish
Instructions
- Pat the chicken thighs dry with paper towels, and season with the chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup of olive oil. Use your hands to evenly coat the chicken all over, and set aside. If you have the time, marinate for at least 20 minutes.
- While the chicken marinades, preheat the oven to 375°F.
- Add warm water to a small bowl and add a pinch of saffron to the water and let the saffron steep while you prepare the rest of the recipe.
- Heat a wide Dutch oven over medium to high heat and drizzle with the remaining 2 tablespoons of olive oil. Once hot, sear the chicken thighs in the Dutch oven, skin side down until the skin is a deep golden color, then flip over and cook the other side for 3 to 4 minutes.
- Once the chicken is seared on both sides, transfer it to a plate.
- To the same Dutch oven, add the chopped shallot and fennel, and sauté́ for 2-3 minutes to soften. Then stir in the tomato paste and saffron water, and use a spatula to break up the paste so it melts into the oil. Next, pour in the white wine, and use a spatula to scrape any meaty bits from the bottom.
- Add the zucchini and pearl couscous and pour in the chicken stock. Give everything a gentle mix to evenly distribute all of the ingredients. Add the seared chicken back into the stock, with any accumulated juices, skin side up.
- Cover and position the Dutch oven on the middle rack in the oven, and cook for 25 to 28 minutes, until at least half of the liquid has absorbed. Then remove the lid, and continue cooking for 8 to 10 minutes, until the chicken is cooked through and golden brown and the pearl couscous is tender.
- Once done, remove the chicken from the oven and let cool for 3-5 minutes and garnish with chopped parsley.
Notes
- Dry the Chicken: Before adding the seasonings, use paper towels to dry the chicken pieces all over. This will ensure the flavors stick to the chicken, as well as achieving a good sear.
- Want Extra Crispy Skin? Towards the end of cooking, place the Dutch oven under the broiler for 3-5 minutes for extra crispy skin.
Nutrition
Calories: 957kcal | Carbohydrates: 54g | Protein: 58g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1052mg | Potassium: 1731mg | Fiber: 6g | Sugar: 8g | Vitamin A: 591IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 5mg