ONE POT COUSCOUS CHICKEN
This meal is
made of challenge, chicken, cumin, stubbornness and couscous. All in one pot!
INGREDIENTS
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¾ cup original Moroccan-style Couscous
- 3 sprigs fresh thyme
- ½ teaspoon freshly ground black pepper
- 6 cloves garlic peeled but left whole
- 2 teaspoons minced fresh thyme leaves
- 2 cups frozen corn thawed (Green Giant Roasted Corn is great)
- 8 slices bacon cut crosswise into ½-inch pieces, divided
- 6 chicken thighs we used bone in with skin but you can use whatever kind you prefer
- Kosher salt & freshly ground black pepper
- 1 medium sweet yellow onion minced
- 2½ cups heavy cream or half and half milk can be substituted, but it can curdle
- 1 lemon (half will be used in the dish and half will be used as garnish)
GARNISH:
- Chopped parsley
- Freshly squeezed Lemon juice
- Extra crisped bacon
- 2 radishes very thinly sliced
INSTRUCTIONS
First, cook
couscous according to package directions.
Then, season
the chicken thighs on both sides with salt and pepper
In a large
skillet, cook the bacon pieces until lightly browned and crisp.
Transfer the
bacon, with a slotted spoon, to a plate lined with paper towels. Reserve 2
tablespoons of bacon fat and refrigerate the rest for later use.
Add 2
tablespoons of olive oil to the pan with the melted bacon fat.
Heat the
bacon fat / oil over medium heat until the oil has a shine.
Place the
thighs, top side down, in the pan. Brown the chicken until golden brown and
transfer to another plate lined with paper towels.
Add the
minced onion and garlic to the pan and sauté until the onion is translucent and
the garlic softens.
Reduce the
heat to medium-low and add the cooked couscous; cook until couscous begins to
brown, about 5 minutes. Stir often.
Add the
cream, sprigs of thyme, salt, pepper and anything but 2 tablespoons of crispy
bacon; bring to a boil. Stir.
Add the
chicken thighs, crisp side up. Reduce the heat, cover and simmer for 30
minutes.
Stir in the
corn and thyme leaves. Drizzle lemon juice.
Cover and
cook until the liquid has almost evaporated, 15-20 minutes. Happy Cooking Time.
