baked chicken and skillet couscous

The One-Skillet Wonder: Chicken & Couscous You’ll Crave

Tips

what is couscous

Couscous is a staple food in many North African and Middle Eastern cuisines. It’s made from semolina, a coarse flour made from durum wheat.

• Types of Couscous:
  • Fine Couscous: This is the most common type, often found in boxes. It cooks quickly and is perfect for salads and tagines.
  • Pearl Couscous: Larger grains with a slightly chewy texture. It’s ideal for pilafs and side dishes.

Couscous is a versatile ingredient that can be served hot or cold, and it pairs well with a variety of flavors, from savory to sweet.

For this dish I will be using the pearl couscous. Pearl couscous has a larger grain size. Therefore, the recipe calls for more liquid than you’ll need for fine couscous. In my experiments I found 1 – 1¼ cups of water works for a whole box of fine couscous.

image from America’s Test Kitchen

No oven safe pan? no problem

If you don’t have a large enough pan, you can certainly cook this separately. However, the unique flavor of this one-pot dish comes from the chicken juices mingling with the couscous.
To cook without an oven safe skillet:

1. Follow the instructions as written up to the point where the couscous comes to a boil.
2. Pour the boiled couscous into a brownie pan or casserole dish
3. Top with the chicken and continue baking.
4. Note: The cooking time can be slightly longer since you’re starting with a cold pan.

baked chicken and couscous skillet

Preparation Time: 15 minutes | Cook Time: 45 minutes | Serving size: 2 – 4

Gather

• Chicken Thighs (2 – 4)  if you are doing 4, double all seasoning measurements
• 2 teaspoons onion powder
• 1 teaspoon garlic powder 
• 1 teaspoon paprika 
• 1 teaspoon herbs de provence   
• 1 teaspoon salt  (or to taste) 
• ½ teaspoon black pepper 
• 2 teaspoons vegetable oil
• 2 tablespoons butter 
• ½ cup shallots; diced 
• 3 cloves garlic
• 1 cup pearl couscous (see tips for more info)
• 1½ cup Chicken broth (or water, vegetable broth, etc) 
• ¼ cup chopped parsley
• Zest and juice from 1 lemon (many couscous packages have a lemon flavor. If you got this,  add lemon sparingly to adjust for additional lemon flavor) 

Follow

1. Preheat oven to 375 deg.
2. Combine onion powder, garlic powder, paprika, oregano, salt, and pepper in a small bowl.
3. In an oven-safe large skillet with at least a 1.5” lip. Heat skillet to a medium-low heat. See tips if you do not have an oven-safe skillet large enough.
4. Heat 2 teaspoon vegetable oil. Once glistening place chicken thighs, skin side down in the pan. Let sit undisturbed for 5 – 7 minutes until it is brown and the seasoning blacked a little. Flip and cook for an additional 5-7 minutes until golden brown.
5. Remove chicken and put on plate. Work in batches if necessary.  Once chicken is complete turn skillet to medium low.
6. Add 2 tablespoons of butter, shallots and garlic. If pan is beginning to smoke reduce heat or remove from heat entirely for a moment or two. Saute shallots until they become fragrant 2-4 minutes.
7. Add in pearl cous cous, coat with the melted butter in the pan. Add chicken broth, if you have a flavor packet add here. Bring to a boil. Stir a few times.  Add chicken thighs back to the skillet. Meat side down, skin side up
   • 5a. If using a pan instead pour cous cous with the broth into a casserole dish or lined brownie pan. Set chicken on top.
8. Place skillet in oven for 25-35 minutes. Place skillet on middle rack and boil on low for 4-6 minutes. Watch your chicken it can go quickly depending on your skillet.
   Note: Time will depend on your chicken size. Chicken should be 165 F near the bone  
9. Once chicken is done, remove from the oven. Remove chicken from pan. Finish couscous with lemon juice, lemon zest and parsley. Mix until combined and serve with your favorite vegetables!