How To Make One-Pot Chicken Couscous
Watch this chicken couscous recipe disappear the minute you serve it at dinner! It’s both highly nutritious and highly filling dish that you need to try.
Serves:
Ingredients
- 4Chicken Leg Quarters,skin-on
- 1tbspkosher salt,plus more to taste
- pepper,to taste
- 10clovesgarlic,minced, divided
- 1tbspthyme leaf,fresh chopped
- 1tbsprosemary,fresh chopped
- 1tbsporegano,fresh chopped
- 4tbspolive oil,divided
- 2bunchesrainbow Swiss chard
- ½cupsugar
- 1cinnamon stick
- 4whole cloves
- 2tspmustard seed
- 1tspwhole allspice
- 2bay leaves,crushed
- 1tspwhole black peppercorn
- 2tspcoriander seed
- ½tspred pepper flakes
- 1cupwhite wine vinegar
- ½cupwater
- 1large onion,yellow chopped
- ¼cuplemon juice
- 2cupsIsraeli couscous
- 3cupschicken stock
- 2tbspcaper
- 4tbspfeta cheese,crumbled, fresh, for serving
- parsley,fresh, chopped, for serving
Instructions
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In a large bowl, season the chicken legs with salt, pepper, 5 cloves of minced garlic, thyme, rosemary, oregano, and 2 tablespoons of olive oil.
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Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
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Prepare the Swiss chard. Cut out the thick stems. Stack the leaves, roll up, then thinly slice into ribbons. Slice the roll in half.
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Transfer to a bowl and set aside. Slice the chard stems on the bias.
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Transfer to a medium glass or nonreactive metal bowl and set aside.
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In a large skillet, combine the sugar, 1 tablespoon of salt, the cinnamon stick, cloves, mustard seeds, allspice, bay leaves, peppercorns, coriander seeds, and red pepper flakes.
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Add the white wine vinegar and water, and stir well. Heat the pan over high heat, bring to a boil, and cook for 5 minutes.
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Place a strainer over the bowl of sliced chard stems. Pour the boiling pickling liquid over the stems and discard the solids.
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Let the stems pickle until the liquid has cooled and the stems have softened, about 30 minutes.
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Wipe out the skillet, then heat over medium-high heat with the remaining 2 tablespoons of olive oil until the oil is shimmering.
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Sear the chicken, skin-side down, until the skin is dark golden brown, 5 to 7 minutes.
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Flip and cook on the other side for another 5 to 7 minutes. Transfer to a plate and set aside.
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Add the onion, remaining 5 cloves of minced garlic, salt, and pepper.
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Cook and stir until the onion is softened and golden brown, for about 10 minutes.
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Add the lemon juice, Swiss chard leaves, and couscous. Cook until the greens wilt, about 2 minutes.
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Add the chicken stock and bring to a boil. Sprinkle in the capers and return the chicken to the pan, submerging in the cooking liquid.
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Cover, reduce the heat to low, and simmer for about 15 minutes, until the couscous has puffed up and become tender.
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Remove the pan from the heat.
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Serve with the pickled chard stems, feta cheese, and parsley.
Nutrition
- Calories: 1496.03kcal
- Fat: 75.85g
- Saturated Fat: 20.11g
- Trans Fat: 0.21g
- Monounsaturated Fat: 34.98g
- Polyunsaturated Fat: 14.06g
- Carbohydrates: 121.22g
- Fiber: 11.83g
- Sugar: 33.27g
- Protein: 80.49g
- Cholesterol: 338.97mg
- Sodium: 2474.99mg
- Calcium: 348.38mg
- Potassium: 2160.65mg
- Iron: 10.19mg
- Vitamin A: 861.26µg
- Vitamin C: 95.93mg
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