One-Pan Chicken Thighs with Pearl Couscous and Dill-Caper Green Sauce
One-Pan Chicken Thighs with Pearl Couscous and Dill-Caper Green Sauce
Ingredients
For the Chicken and Couscous
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 1/2 cups pearl (Israeli) couscous
- 15 garlic cloves, peeled, left whole
- 2 1/2 cups chicken stock
For the Dill-Caper Green Sauce
- 1/2 cup fresh dill, finely chopped
- 2 tablespoons capers, drained, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon sumac, or paprika
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Season the chicken thighs generously on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet (such as a 10-12 inch cast iron skillet) over medium-high heat. Once shimmering, place the chicken thighs skin-side down in the hot skillet. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy and a good amount of fat has rendered. Remove the chicken from the skillet and set aside on a plate, leaving the rendered fat and oil in the pan.
⏱️ 8 min
- 3
Add the thinly sliced shallots to the skillet with the rendered chicken fat. Sauté over medium heat for 3-4 minutes, stirring occasionally, until softened and fragrant.
⏱️ 4 min
- 4
Stir in the pearl couscous and toast for 2-3 minutes, stirring constantly, until lightly browned and fragrant. Add the 15 whole peeled garlic cloves, scattering them evenly among the couscous and shallots.
⏱️ 3 min
- 5
Carefully pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the seared chicken thighs to the skillet, placing them skin-side up on top of the couscous mixture.
⏱️ 3 min
- 6
Cover the skillet tightly with aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the couscous has absorbed all the liquid and is tender.
⏱️ 30 min•🌡️ 375
- 7
While the chicken and couscous are baking, prepare the dill-caper green sauce. In a small bowl, combine the finely chopped fresh dill, chopped capers, minced garlic, sumac (or paprika), 1/4 cup olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Mix thoroughly until well incorporated.
⏱️ 7 min
- 8
Once baked, carefully remove the skillet from the oven and remove the foil. Let it rest for 5 minutes before serving. Serve the chicken and couscous directly from the pan, drizzling each serving generously with the dill-caper green sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Chicken Thighs with Pearl Couscous and Dill-Caper Green Sauce
Ingredients
For the Chicken and Couscous
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 1/2 cups pearl (Israeli) couscous
- 15 garlic cloves, peeled, left whole
- 2 1/2 cups chicken stock
For the Dill-Caper Green Sauce
- 1/2 cup fresh dill, finely chopped
- 2 tablespoons capers, drained, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon sumac, or paprika
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Season the chicken thighs generously on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet (such as a 10-12 inch cast iron skillet) over medium-high heat. Once shimmering, place the chicken thighs skin-side down in the hot skillet. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy and a good amount of fat has rendered. Remove the chicken from the skillet and set aside on a plate, leaving the rendered fat and oil in the pan.
⏱️ 8 min - 3
Add the thinly sliced shallots to the skillet with the rendered chicken fat. Sauté over medium heat for 3-4 minutes, stirring occasionally, until softened and fragrant.
⏱️ 4 min - 4
Stir in the pearl couscous and toast for 2-3 minutes, stirring constantly, until lightly browned and fragrant. Add the 15 whole peeled garlic cloves, scattering them evenly among the couscous and shallots.
⏱️ 3 min - 5
Carefully pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the seared chicken thighs to the skillet, placing them skin-side up on top of the couscous mixture.
⏱️ 3 min - 6
Cover the skillet tightly with aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the couscous has absorbed all the liquid and is tender.
⏱️ 30 min•🌡️ 375 - 7
While the chicken and couscous are baking, prepare the dill-caper green sauce. In a small bowl, combine the finely chopped fresh dill, chopped capers, minced garlic, sumac (or paprika), 1/4 cup olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Mix thoroughly until well incorporated.
⏱️ 7 min - 8
Once baked, carefully remove the skillet from the oven and remove the foil. Let it rest for 5 minutes before serving. Serve the chicken and couscous directly from the pan, drizzling each serving generously with the dill-caper green sauce.
⏱️ 5 min