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Couscous Skillet Chicken


Posted: April 21

Time: 30 minutes

Yield: 4 servings

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Couscous is one of the most underrated kinds of pasta in existence; it's so delightfully fluffy and comforting it should be part of more meals! Couscous Skillet Chicken takes full advantage of this incredible pasta by pairing it with pan-seared chicken, aromatic garlic, and an infusion of meaty flavor. Herbaceous, hearty, but not too heavy, Couscous Skillet Chicken is savory and sensational and only needs 30 minutes or less.


Ingredients

1 teaspoon garlic powder
1/2 teaspoon paprika
salt, to taste
pepper, to taste
1 pound chicken thighs, boneless
2 tablespoons olive oil, divided
1 clove garlic, minced or grated
1 cup pearled couscous
2 cups low-sodium chicken broth
lemon slices, optional, for garnish
rosemary sprigs, optional for garnish

Directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a small bowl, mix together the garlic powder, paprika, salt, and pepper.

Step 3

Sprinkle the spice mixture over the chicken thighs.

Step 4

Heat 1 tablespoon olive oil in an oven-safe cast-iron skillet over medium-high heat.

Step 5

Transfer the chicken to the skillet and cook until golden brown and the chicken easily releases from the skillet, about 3-4 minutes per side.

Step 6

Transfer the chicken to a plate.

Step 7

In the same skillet, add the remaining olive oil, garlic, and couscous, cooking until the garlic is fragrant and the couscous is toasted, about 2-3 minutes.

Step 8

Add the chicken broth and deglaze the pan, using a wooden spoon to scrape up any brown bits at the bottom.

Step 9

Bring the mixture to a boil.

Step 10

Add the chicken to the skillet.

Step 11

Bake until the chicken is cooked through at 165 degrees F internally and the couscous is fluffy, about 15 minutes.

Step 12

Taste for seasoning.

Step 13

Serve with the lemon slices and rosemary.


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