This one-pot chicken couscous recipe brings together the flavor-packed trio of chicken, couscous, and a medley of herbs and spices. The best part? Everything cooks together in one pot, making meal prep and clean-up a breeze. It's a satisfying dish perfect for weeknight dinners or special occasions.
The majority of the ingredients for this recipe are staples in many kitchens. However, two items that might need a special trip to the supermarket are Israeli couscous and rainbow Swiss chard. Israeli couscous, also known as pearl couscous, is larger than the traditional type and adds a unique texture. Rainbow Swiss chard is a leafy vegetable that adds a vibrant touch of color and a slight bitterness which balances the overall flavors of the dish.
One-Pot Chicken Couscous Ingredients
Chicken leg quarters: These are used because they stay juicy during the cooking process and add a lot of flavor to the dish.
Garlic: Adds a fragrant aroma and enhances the taste.
Thyme, Rosemary, Oregano: These herbs give the dish a warm and earthy flavor.
Olive oil: Used for searing the chicken and sautéing the onion and garlic.
Rainbow Swiss chard: Adds color, texture, and a slight bitterness to balance the flavors.
Cinnamon stick, cloves, mustard seeds, allspice, bay leaves, black peppercorns, coriander seeds, red pepper flakes: These spices create a flavorful base for the pickling liquid.
White wine vinegar: It is used in the pickling liquid to give a tangy taste.
Onion: Adds sweetness and depth of flavor when sautéed.
Lemon juice: Adds a fresh citrusy note to the dish.
Israeli couscous: This type of couscous has a larger grain and adds a lovely texture to the dish.
Chicken stock: It provides moisture and flavor for the couscous to cook in.
Capers: These give a tangy pop of flavor.
Feta cheese: Crumbled on top for a salty and creamy finish.
Parsley: Used for garnishing, it adds a fresh note.
One reader, Eda Billings says:
This one-pot chicken couscous recipe is a game-changer! The flavors are incredible, and the dish is so easy to make. The chicken is tender, and the couscous is perfectly cooked. The pickled chard stems add a unique twist. It's a must-try for anyone looking for a delicious and hassle-free meal!
Essential Techniques for Making One-Pot Chicken Couscous
Marinating the chicken: In a large bowl, season the chicken legs with salt, pepper, minced garlic, thyme, rosemary, oregano, and olive oil. Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Preparing the Swiss chard: Cut out the thick stems and thinly slice the leaves into ribbons. Slice the chard stems on the bias and set aside.
Pickling the chard stems: In a large skillet, combine the sugar, salt, spices, and vinegar. Bring to a boil, then pour the boiling pickling liquid over the chard stems and let them pickle until the liquid has cooled and the stems have softened, about 30 minutes.
Searing the chicken: Heat the skillet over medium-high heat with olive oil and sear the chicken, skin-side down, until the skin is dark golden brown, then flip and cook on the other side.
Cooking the couscous and greens: Add the onion, garlic, salt, and pepper to the skillet and cook until the onion is softened and golden brown. Then, add the lemon juice, swiss chard leaves, and couscous. Cook until the greens wilt, then add the chicken stock and capers, and bring to a boil.
Simmering the dish: Once the chicken is returned to the pan, cover, reduce the heat to low, and simmer for about 15 minutes, until the couscous has puffed up and become tender.
Serving the dish: Serve with the pickled chard stems, feta cheese, and parsley.
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
Mastering the Art of Cooking Couscous
When pickling the swiss chard stems, ensure that the pickling liquid is boiling hot before pouring it over the stems. This will help to soften the stems and infuse them with the flavors of the pickling spices. Additionally, when searing the chicken, ensure the skin-side is down first. This will help render the fat and make the skin crispy. Lastly, when adding the couscous to the pan, make sure the stock is boiling before covering the pan. This will ensure that the couscous cooks evenly and absorbs all the flavors in the pan.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Marinate the chicken the night before to save time on the day of cooking.
One-pot wonder: Use a large skillet or pot to cook the entire dish in one go, minimizing cleanup.
Efficient chopping: Utilize a food processor to quickly chop the garlic and herbs for the marinade.
Quick pickling: Speed up the pickling process by thinly slicing the chard stems to reduce the pickling time.
Simultaneous cooking: While the chicken is marinating, prepare the pickling liquid and chard to maximize efficiency.
Easy cleanup: Line the skillet with aluminum foil before searing the chicken for easy cleanup.
Substitute Ingredients For One-Pot Chicken Couscous Recipe
chicken leg quarters - Substitute with bone-in chicken thighs: Chicken thighs are a great substitute for chicken leg quarters as they are flavorful and tender, and will work well in this recipe.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of saltiness and flavor to the dish.
pepper - Substitute with black pepper: Black pepper can be used as a substitute for pepper, adding a warm and spicy flavor to the dish.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic, providing a milder, sweeter flavor to the dish.
thyme leaf - Substitute with dried marjoram: Dried marjoram can be used as a substitute for thyme, providing a similar earthy and slightly sweet flavor to the dish.
rosemary - Substitute with savory: Savory can be used as a substitute for rosemary, providing a similar aromatic and slightly peppery flavor to the dish.
oregano - Substitute with marjoram: Marjoram can be used as a substitute for oregano, providing a similar sweet and slightly floral flavor to the dish.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a mild, buttery flavor to the dish.
rainbow swiss chard - Substitute with kale: Kale can be used as a substitute for rainbow swiss chard, providing a similar earthy and slightly bitter flavor to the dish.
sugar - Substitute with honey: Honey can be used as a substitute for sugar, providing a natural sweetness and depth of flavor to the dish.
cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used as a substitute for cinnamon stick, providing a warm and aromatic flavor to the dish.
cloves - Substitute with allspice: Allspice can be used as a substitute for cloves, providing a similar warm and slightly peppery flavor to the dish.
mustard seed - Substitute with ground mustard: Ground mustard can be used as a substitute for mustard seed, providing a similar pungent and tangy flavor to the dish.
allspice - Substitute with cinnamon: Cinnamon can be used as a substitute for allspice, providing a warm and slightly sweet flavor to the dish.
bay leaves - Substitute with dried basil: Dried basil can be used as a substitute for bay leaves, providing a similar herbal and slightly peppery flavor to the dish.
black peppercorn - Substitute with white peppercorn: White peppercorn can be used as a substitute for black peppercorn, providing a similar pungent and slightly floral flavor to the dish.
coriander seed - Substitute with cumin: Cumin can be used as a substitute for coriander seed, providing a similar warm and slightly nutty flavor to the dish.
red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can be used as a substitute for red pepper flakes, providing a similar heat and spiciness to the dish.
white wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for white wine vinegar, providing a similar tangy and slightly fruity flavor to the dish.
lemon juice - Substitute with lime juice: Lime juice can be used as a substitute for lemon juice, providing a similar citrusy and tangy flavor to the dish.
israeli couscous - Substitute with quinoa: Quinoa can be used as a substitute for Israeli couscous, providing a similar texture and nutty flavor to the dish.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock, providing a similar depth of flavor to the dish.
caper - Substitute with green olives: Green olives can be used as a substitute for capers, providing a similar briny and tangy flavor to the dish.
feta cheese - Substitute with goat cheese: Goat cheese can be used as a substitute for feta cheese, providing a similar tangy and creamy flavor to the dish.
parsley - Substitute with cilantro: Cilantro can be used as a substitute for parsley, providing a similar fresh and slightly citrusy flavor to the dish.
Presentation Tips for a Delightful One-Pot Meal
Elevate the chicken: Place the seared chicken leg quarters on the plate with the skin side up, ensuring they are positioned elegantly and attractively.
Artfully arrange the pickled chard stems: Place the vibrant and tangy pickled chard stems in a visually appealing manner around the chicken, adding a pop of color and flavor to the dish.
Garnish with feta cheese: Crumble the feta cheese over the chicken and couscous, adding a creamy and salty element to the dish.
Sprinkle with fresh parsley: Add a sprinkle of freshly chopped parsley over the entire dish for a touch of vibrant green and a hint of freshness.
Use a minimalistic approach: Keep the plating simple and refined, allowing the vibrant colors and textures of the dish to speak for themselves.
Incorporate negative space: Utilize the empty space on the plate to create a sense of balance and elegance, allowing the components of the dish to shine.
Focus on precision and attention to detail: Ensure that each element of the dish is meticulously placed, reflecting a high level of culinary artistry and skill.
Essential Kitchen Tools for Making Chicken Couscous
- Large bowl: A large bowl is essential for marinating the chicken and mixing ingredients together.
- Skillet: A skillet is used for searing the chicken and cooking the couscous dish.
- Strainer: A strainer is used to separate the pickling liquid from the pickled chard stems.
- Cutting board: A cutting board is necessary for preparing the ingredients and slicing the chard.
- Knife: A knife is used for cutting and slicing various ingredients, including the chard and onion.
- Plate: Plates are used for serving the finished dish.
- Pan: A pan is used for pickling the chard stems and cooking the pickling liquid.
- Tongs: Tongs are used for flipping and handling the chicken while searing.
- Lid: A lid is used to cover the skillet while simmering the couscous dish.
- Measuring cups and spoons: Measuring cups and spoons are used for accurately measuring ingredients such as sugar, vinegar, and spices.
- Wooden spoon: A wooden spoon is used for stirring and mixing ingredients while cooking.
Storage and Freezing Guidelines for One-Pot Chicken Couscous
- Allow the chicken couscous to cool completely before storing or freezing.
- For storing in the refrigerator, transfer the cooled couscous to an airtight container. It will keep well for up to 3-4 days.
- If you have any leftover pickled chard stems, store them separately in an airtight container in the refrigerator for up to 1 week. They make a great addition to salads or sandwiches.
- For freezing, transfer the cooled chicken couscous to a freezer-safe container or resealable freezer bag. Remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy reference.
- Frozen chicken couscous will keep well for up to 2-3 months.
- To reheat, thaw the frozen couscous overnight in the refrigerator.
- Transfer the thawed couscous to a saucepan or microwave-safe dish. Add a splash of chicken stock or water to help rehydrate the couscous and prevent it from drying out during reheating.
- Heat the couscous over medium heat on the stovetop, stirring occasionally, until heated through. Alternatively, microwave the couscous in 30-second intervals, stirring between each interval, until heated through.
- Serve the reheated chicken couscous with freshly chopped parsley and crumbled feta cheese for a burst of flavor.
How To Reheat Leftover Chicken Couscous
Reheat the one-pot chicken couscous in a large skillet or sauté pan over medium heat. Stir occasionally to ensure even heating and to prevent the couscous from sticking to the bottom of the pan. If the mixture seems dry, add a splash of chicken stock or water to help moisten it. Heat until the chicken is warmed through and the couscous is tender, about 5-7 minutes.
For a quick and easy reheating method, transfer the leftover one-pot chicken couscous to a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture. Microwave on high power in 1-minute intervals, stirring between each interval, until the chicken and couscous are heated through. This should take about 2-3 minutes total, depending on the quantity of leftovers and the power of your microwave.
If you have an oven-safe skillet or baking dish, you can reheat the one-pot chicken couscous in the oven. Preheat the oven to 350°F (175°C). Transfer the leftovers to the skillet or baking dish, and add a few tablespoons of chicken stock or water to help keep the mixture moist. Cover the dish with foil and bake for 15-20 minutes, or until the chicken is heated through and the couscous is tender.
For a crispy texture, reheat the one-pot chicken couscous under the broiler. Preheat the broiler to high. Spread the leftovers in a single layer on a baking sheet, and place it under the broiler for 2-3 minutes, or until the chicken and couscous are heated through and slightly crispy on top. Keep a close eye on the dish to prevent burning.
Regardless of the reheating method you choose, be sure to check the internal temperature of the chicken using a meat thermometer. The chicken should reach a minimum internal temperature of 165°F (74°C) to ensure it is safe to consume. If the chicken is not heated through, continue reheating until it reaches the appropriate temperature.
Interesting Trivia About Chicken Couscous
The recipe includes a unique pickling process for the chard stems, adding a tangy and flavorful element to the dish. This technique not only reduces food waste but also introduces a new and exciting flavor profile to the one-pot chicken couscous recipe. The pickled chard stems provide a delightful contrast to the savory chicken and couscous, making this dish a standout option for those seeking a creative and delicious meal.
Is Making Chicken Couscous at Home Cost-Effective?
This one-pot chicken couscous recipe offers a balanced blend of flavors and textures, making it a delightful addition to any household menu. The use of affordable ingredients such as chicken leg quarters and swiss chard ensures that this dish is cost-effective for a family of four. The pickled chard stems and flavorful couscous elevate the dish, providing a satisfying meal. With an approximate cost of $20, this recipe earns a solid 8/10 for its affordability and delicious outcome.
Is This Chicken Couscous Recipe Healthy?
This one-pot chicken couscous recipe has both healthy and unhealthy elements. Let's break it down:
Healthy aspects:
- Chicken leg quarters are a good source of protein
- Swiss chard is nutrient-dense, providing vitamins A, C, and K, as well as minerals like iron and magnesium
- Garlic, onion, and various herbs and spices offer antioxidants and anti-inflammatory properties
- Lemon juice adds vitamin C and helps balance flavors
Unhealthy aspects:
- The recipe calls for a significant amount of salt, which can contribute to high blood pressure if consumed in excess
- Olive oil, while a healthier fat option, is still calorie-dense and should be used in moderation
- The pickling liquid for the chard stems contains a high amount of sugar, which can add unnecessary calories and contribute to blood sugar spikes
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of salt used in the recipe, especially in the pickling liquid and when seasoning the chicken
- Use a smaller amount of olive oil when searing the chicken and sautéing the onions
- Decrease the sugar content in the pickling liquid or explore alternative pickling methods that rely less on sugar
- Incorporate additional vegetables into the dish, such as bell peppers, zucchini, or carrots, to increase the fiber and nutrient content
- Opt for whole wheat couscous to add more fiber and complex carbohydrates to the meal
- Use a low-sodium chicken stock to further reduce the overall salt content of the dish
By making these adjustments, you can enhance the nutritional value of this one-pot chicken couscous recipe while still maintaining its delicious flavors and textures. The key is to strike a balance between taste and health, ensuring that you can enjoy a satisfying meal without compromising your well-being.
Editor's Opinion: A Flavorful and Convenient One-Pot Dish
The combination of flavors in this one-pot chicken couscous recipe is truly exceptional. The pickled chard stems add a delightful tanginess, while the tender chicken and aromatic couscous create a comforting and satisfying dish. The use of herbs and spices elevates the overall flavor profile, and the addition of feta cheese provides a creamy and salty contrast. This recipe showcases a beautiful balance of textures and tastes, making it a standout dish for any occasion.
Enhance Your One-Pot Chicken Couscous Recipe with These Unique Side Dishes:
Delicious Alternatives to One-Pot Chicken Couscous
Appetizer and Dessert Ideas to Complement Chicken Couscous
Why trust this One-Pot Chicken Couscous Recipe:
This recipe offers a delightful combination of flavors and textures, making it a perfect choice for a wholesome and satisfying meal. The succulent chicken is marinated in a blend of aromatic herbs and spices, ensuring a burst of savory goodness in every bite. The addition of swiss chard brings a vibrant and nutritious element to the dish, while the pickled chard stems offer a delightful tangy contrast. The use of couscous provides a hearty base, absorbing the rich flavors of the dish. With the perfect balance of sweet, savory, and tangy elements, this recipe promises a memorable dining experience.
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