Spiced chicken with couscous salad
Delight in the harmony of flavors with spiced chicken and couscous salad. A fusion of aromatic spices and tender chicken, perfectly complemented by light and fluffy couscous. Experience a burst of Mediterranean flavors in every bite.
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 the oven to 425°F and adjust the rack to be 8 inches away from the heat source. Season the chicken thighs' skin with ½ teaspoon of salt. Place the chicken, skin-side down, in a large skillet that is safe for broiling. Cook over medium heat without moving it, until the chicken skin becomes crispy and lightly golden, for about 12 to 15 minutes. Remove the skillet from the heat. Now, gently move the chicken to a plate, this time with the skin side up. Discard any fat left in the skillet.
- Into the same skillet, add couscous, shallots, olives, dates, cumin, cinnamon, and the remaining 1 teaspoon of salt. Pour in 1⅓ cups of water and let it come to a simmer over medium-high heat. Carefully place the chicken in the couscous mixture, skin side up. Cover the skillet with aluminum foil and place it in the oven. Bake until the chicken is fully cooked, and a food thermometer registers at least 165°F in the thickest part of the thighs. This should take around 15 to 20 minutes, and the couscous should be tender.
- Switch the oven setting to broil. Remove the foil from the skillet and broil the dish until the chicken skin is crispy, which should be about 5 minutes. Sprinkle the dish with cilantro and pomegranate arils before serving.
Summary:
- Calories: 3266 kcal
- Fat: 64 g
- Protein: 227 g
- Carbs: 429 g
- Potassium: 4371 mg
- Magnesium: 516 mg