Chicken Thighs With Spiced Couscous and Carrots
Ingredients
The chicken and spices
-
2
Tbsp.
smoked paprika
-
1
Tbsp.
ground coriander
-
2
tsp.
ground coriander
-
2
tsp.
ground cumin
-
1½
tsp.
freshly ground pepper
-
½
tsp.
ground cinnamon
-
2
lb.
skin-on, bone-in chicken thighs
-
1
Tbsp.
Diamond Crystal kosher salt
-
1¾
tsp.
Morton kosher salt
The cooking base
-
3
Tbsp.
extra-virgin olive oil
-
1
large
onion
-
½
tsp.
crushed red pepper flakes
-
8
cloves
garlic
-
2
Tbsp.
tomato paste
-
1
lb.
medium carrots
-
1¾
cups
pearl couscous
-
1
cup
dried apricots
-
2
Tbsp.
fresh lemon juice
For serving (optional)
-
as needed
thinly sliced red onion
-
as needed
parsley leaves with tender stems
-
as needed
chopped salted roasted pistachios
Instructions
- Preheat the oven to 375°F and mix the spices in a bowl.
- Season the chicken thighs with salt and some of the spice mix, then brown them in a pot.
- Sauté the onion, add the remaining spices, garlic, and tomato paste, then add the carrots, couscous, apricots, lemon juice, salt, and water.
- Nestle the chicken into the mixture, cover, and bake for 15 minutes, then uncover and bake until the chicken is crisp and liquid is absorbed.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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