Few Things Are Cozier (or Easier) Than This One-Pan Garlicky Chicken Couscous

One-Pan Garlicky Chicken Couscous

While most people grew up with chicken and rice, in my home, pearled couscous was the go-to grain pairing for chicken. This one-pot no-fuss meal is my take on a dinner my mother used to make for any picky eaters visiting us. The chicken gets seared until golden and crispy, the couscous is toasted in the rendered schmaltz. Stir in the secret ingredient — chicken bouillon for that ultimate chicken-soup flavor — then steam it all in the oven. Finish the chicken dinner with a bright, herby sauce for some extra freshness.

Garlicky Chicken and Couscous

• 4 to 6 bone-in, skin-on chicken thighs (1½ to 2 pounds total)

• Kosher salt and freshly ground black pepper

• 3 tablespoons neutral oil, such as sunflower or grapeseed

• 2 medium shallots, finely sliced

• 1½ cups pearled (Israeli) couscous or orzo

• 15 garlic cloves, lightly crushed and peeled

• 1 chicken bouillon cube or 2 teaspoons chicken bouillon powder

Dill Topping

• 1⁄3 cup chopped fresh dill

• 1⁄3 cup brined capers, drained, rinsed, and finely chopped

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons rice vinegar or apple cider vinegar

• 3 garlic cloves, finely grated or minced

• 1 teaspoon red chile flakes, plus more to taste

• Kosher salt and freshly ground black pepper

1. Make the garlicky chicken and couscous: Preheat the oven to 425°F. Using a paper towel, pat the chicken thighs dry. Season generously on all sides with salt and pepper.

2. In a 12-inch cast-iron or other ovenproof skillet, heat 1 tablespoon of the oil over medium heat. Add the chicken skin-side down and cook until the skin looks golden and crisp, and releases easily from the pan, 6 to 8 minutes. If the chicken skin sticks when you try to flip it, it just needs more time to crisp. Flip and cook until golden, 4 to 5 minutes. Transfer the chicken to a plate.

3. Add the remaining 2 tablespoons oil and the shallots to the hot pan and cook until the shallots are slightly softened, about 2 minutes. Add the couscous and continue cooking, stirring occasionally, until it’s fragrant and turning a toasty brown color, 4 to 5 minutes. Add 3 cups water, the garlic, chicken bouillon, and a hefty pinch of salt. Arrange the chicken thighs on top, crispy skin-side up. Increase the heat to medium-high and bring to a simmer. Remove the pan from the heat.

4. Carefully cover the hot pan with aluminum foil, pinching around the sides to create a tight seal. Transfer to the oven and bake until most of the liquid has been absorbed, 30 to 35 minutes.

5. Meanwhile, make the dill topping: In a small bowl, stir together the dill, capers, oil, vinegar, garlic, chile flakes, and salt and black pepper to taste. Remove the foil from the chicken and bake for another 5 minutes. Preheat the broiler. Place the oven rack about 4 inches from the heating element. Broil until the chicken skin becomes crispy, 2 to 3 minutes. Remove from the oven. Fish out the softened garlic cloves and crush them on top of the crispy chicken thighs. Dollop the dill topping all over the hot chicken couscous and serve right away.

Pass the Plate by Carolina Gelen

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Reprinted with permission from Pass The Plate: 100 Delicious, Highly Shareable, Everyday Recipes: ACookbook by Carolina Gelen. Copyright © 2024 by Gelen Media LLC. Photographs copyright © 2024 byNico Schinco. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division ofPenguin Random House LLC, New York.