Nothing can be as versatile, or as boring, as chicken. As a lean protein, chicken is a healthy meat that us carnivores turn to over and over again. Finding exciting ways to transform this bird can be a fowl challenge. (See what I did there?)
Did you know that chicken breasts are “white meat” because they don’t fly? The lack of muscle use means less oxygen metabolized so less myoglobin. Unlike duck breasts, for instance, that are dark due to their flight and rich oxygen metabolization in the breast.
Sick of the fowl biology lesson?
I get it.
The point is, chicken breasts are a snoozer most of the time on their own and we need to pump of the flavor volume ourselves.
Let’s get to one of my favorite, simple and delicious, go-to recipes! Give it a try and let me know how you liked it!
Lemony Skillet Chicken and Couscous
4
servings12
minutes35
minutesIngredients
1 pound chicken thighs about 4 pieces
1 teaspoon garlic powder
1 teaspoon Hungarian paprika
2 tablespoons olive oil
1 clove garlic clove minced or grated
1 cup pearled couscous
2 cups chicken broth
Salt and pepper to taste
½ Lemon plus slices for garnish
2 tablespoons Italian parsley, finely chopped
Directions
- Preheat your oven to 400° F.
- Mix garlic powder, paprika, salt and pepper in a small bowl and set aside. Pat chicken thighs dry with paper towel. This will help skin to get nice brown and crispy. Coat your chicken generously on all sides with mixed seasoning.
- Heat a good drizzle of olive oil in a cast iron skillet over medium high heat. Once the oil starts to shimmer, place seasoned chicken thighs, skin side down, into the skillet. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- To the same skillet, a little drizzle of olive oil then the garlic and couscous. Cook, stirring frequently, until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan then bring to a boil.
- Once couscous comes to a boil add the chicken back to the skillet, skin side up! Give the pan a light squeeze of lemon juice and layer with lemon slices. Place the skillet in the oven and roast until the chicken is cooked through, about 15 minutes.
- Stir fresh parsley into couscous, reserving a tiny bit for garnish. Enjoy!
Notes
- Feel free to get creative and add to this dish as you like. Chopped olives, fresh grated Parmigiano-Reggiano make nice additions.
- I paired this with a gorgeous Sauvignon Blanc you should really try. Franc Dusak Goriska Brda Slovenia Sauvignon Blanc 2020. Slovenia? Who knew!
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