Skillet Chicken and Pearl Couscous With Moroccan Spices Recipe • 5★ • 1 hr

Published March 25, 2020

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you’re short on time, skip the marinade; simply add the ground cumin when you’re toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

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2½pounds bone-in, skin-on chicken thighs (about 6 thighs)

1teaspoon fresh lime zest plus ¼ cup juice (from 2 limes)

3large garlic cloves, roughly chopped

Kosher salt and black pepper

2tablespoons grapeseed or canola oil

1large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1½ cups), or 1 medium yellow onion, chopped

1tablespoon harissa paste, tomato paste or chile-garlic sauce

1¼cups pearl couscous or orzo

1½cups chicken stock or vegetable stock

½cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

1068 calories; 67 grams fat; 15 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 14 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 59 grams protein; 1168 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.

In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.

Step 2In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.

In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.

Step 3Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.

Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.

Step 4Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you’re lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.

Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you’re lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.

Step 5Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

You can marinate the chicken a day in advance if you want to get ahead of the game, just make sure to bring the chicken to room temperature before you begin cooking.

Halved this as I'm cooking for one. Had some orzo that I wanted to use up, so that went in place of the couscous. Used water instead of stock, onion instead of leek, and lemon instead of lime, as the author recommended on Instagram—all serviceable substitutions. And when I went to add the cinnamon, I accidentally dropped the container into the pot, so that was accidentally quadrupled (octupled?)! But I just loved the result, so, if I make this again, that mistake will be repeated.

I only had boneless skinless thighs and this still turned out amazing!

I love this recipe. I add chick peas to the cous cous and golden raisins for the last few minutes...so delicious. And great leftovers. I need more savory cinnamon in my life!

Fabulous. For 2 of us I halved the chicken & cooked it separately at 425F for 45 mins. Prepared full recipe of couscous/leeks/spices with some diced carrots in an enameled CI braiser on stovetop; added diced zucchini for the last 10 minutes.

Froze the leftover couscous for the next dinner. Because one of us is wary of spices, I didn't use the full amounts called for but we both found the first attempt a little bland so I'll add more when we use the rest of the couscous with more chicken.

Agree with doubling the spices and harissa, and adding chickpeas for texture. I used chicken breast since it was what I had and marinated it overnight. ASTONISHED by how good this is!!

I liked this recipe but found it oily. Also, searing the chicken on medium/high heat was too hot and caused parts of the skin to burn. I’d suggest searing it on medium heat and for longer than the suggested 6 minutes per side to ensure it cooks through.

Source: https://cooking.nytimes.com/recipes/1020967-skillet-chicken-and-pearl-couscous-with-moroccan-spices