Mediterranean Chicken and Couscous with Pistachio Gremolata
One Pan Mediterranean Chicken and Couscous with Pistachio Gremolata and Tahini-Honey Drizzle. Bold, balanced, and bursting with flavor, this nourishing dinner will become an instant favorite.
Servings: 5
Equipment
- Deep 12-inch skillet or Dutch oven with fitted lid
- Mixing bowls
Ingredients
Chicken and Couscous
- 1.5 lbs. boneless, skinless chicken thighs
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. granulated garlic (or garlic powder)
- 1 1/4 tsp. kosher salt, divided
- 3/4 tsp. coarse ground black pepper, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, thinly sliced
- 1 1/4 cups pearl couscous
- 2 cups lower-sodium chicken broth
Pistachio Gremolata
- 1/3 cup roasted, salted pistachios, coarsely chopped
- 1/4 cup finely chopped fresh parsley
- 1 Tbsp. lemon zest (from 1 to 2 lemons) reserve juice for tahini-honey
- 1 garlic clove, grated
Tahini-Honey Drizzle
- 2 Tbsp. tahini
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. honey
Instructions
- Prepare Chicken: Trim excess fat off chicken thighs and pat dry with a paper towel. Place chicken in a large mixing bowl, along with olive oil, smoked paprika, ground cumin, granulated garlic, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper; mix well to thoroughly coat.
- Sear Chicken: Heat a deep 12-inch skillet or Dutch oven with a lid over medium-high. Arrange chicken in pan and cook, undisturbed, for 5 to 6 minutes, until the underside is golden-brown. Flip and cook 1 more minute. Transfer chicken to a plate. (The chicken does not need to be fully cooked - it will finish cooking in the couscous.)Sauté Veggies: Reduce heat to medium and add onion and bell pepper. (You should have enough residual juices from the chicken but if the pan seems dry, add an extra drizzle of olive oil.) Cook until the vegetables soften, stirring occasionally, about 6 minutes.
- Simmer: Stir in the couscous and let cook for 1 to 2 minutes to toast the grains. Add chicken broth and season with remaining 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Increase heat to bring mixture to a boil. Turn heat to medium-low and add the chicken back to the pan, golden-brown side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, about 15 minutes. (If there is any remaining broth in pan, continue cooking, uncovered, a few extra minutes.)
- Meanwhile, Prepare Pistachio Gremolata: In a small bowl, combine all gremolata ingredients (pistachios, parsley, lemon zest, and garlic) and toss well. Set aside. (Note: if your pistachios are unsalted, season mixture with a generous pinch of kosher salt.)Mix Tahini-Honey: In a separate small bowl, combine tahini, lemon juice, and honey; whisk to combine. Drizzle in a little warm water, whisking constantly to incorporate, until the mixture is smooth, creamy, and pourable.
- Assemble: Drizzle Tahini-Honey over chicken and couscous and spoon Pistachio-Gremolata overtop. Taste and season with a pinch more salt and/or black pepper, if needed. Serve.
Notes
- Make-ahead: You can prepare the gremolata and tahini-honey mixture up to 1 day ahead. Store in separate air-tight containers in the fridge until ready to use. You can also season the chicken up to 24 hours in advance.
- Store: Refrigerate leftovers in an airtight container for up to 3 days. The toppings do not need to be stored separately.
- Reheat: You can reheat individual portions in the microwave, stopping to stir every 30 seconds to promote even heating. Alternatively, gently reheat in a skillet on the stovetop, covered, until warm. (You may need to add an extra splash of broth to help rehydrate the couscous.)
Nutrition
Serving: 2cups | Calories: 518kcal | Carbohydrates: 44g | Protein: 32g | Fat: 25g | Saturated Fat: 5g | Sodium: 800mg | Fiber: 3g | Sugar: 6.5g