Spiced chicken with couscous salad
Try this flavorful spiced chicken with couscous salad recipe that will tantalize your taste buds with its savory and aromatic blend of spices.
Ingredients:
- 6 6-oz. bone-in, skin-on chicken thighs
- 1 ½ teaspoons kosher salt, divided
- 1 cup uncooked Israeli couscous
- ½ cup chopped shallots (from 1 shallot)
- ½ cup Castelvetrano olives, coarsely chopped
- ¼ cup chopped dried dates
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ cup finely chopped fresh cilantro
- ¼ cup pomegranate arils
Instructions:
- Preheat oven to 425°F and ensure the rack is positioned 8 inches from the heat source. Season the chicken thighs' skin with ½ teaspoon of salt. Place the chicken in a large skillet that is broiler-safe with the skin side facing down. Cook undisturbed over medium heat until the chicken skin becomes crisp and lightly golden, which should take around 12 to 15 minutes. Once done, move the chicken to a plate, with the skin side facing up, and discard any drippings in the skillet.
- Combine couscous, shallots, olives, dates, cumin, cinnamon, and the remaining 1 teaspoon of salt in the skillet. Pour in 1⅓ cups of water and bring the mixture to a simmer over medium-high heat. Gently place the chicken, skin side up, into the couscous mixture. Cover the skillet with aluminum foil and transfer it to the oven. Bake until the chicken is fully cooked, registering at least 165°F on a thermometer inserted in the thickest part of the thighs, and the couscous is tender, which should take around 15 to 20 minutes.
- Switch the oven setting to broil. Remove the foil covering the skillet and broil the dish until the chicken skin turns crisp, approximately for 5 minutes. Garnish with cilantro and pomegranate arils before serving.
Summary:
- Calories: 1800 kcal
- Fat: 61 g
- Protein: 177 g
- Carbs: 127 g
- Potassium: 3709 mg
- Magnesium: 343 mg