One Pan Crispy Golden Chicken, Pearl Couscous & Shirazi Salad by Tanerxaydin

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 200 g pearl couscous
• 400 ml chicken stock
• 2 red onions, cut into wedges
• 3-4 garlic cloves, minced
• 1 cucumber, diced
• 2 roma tomatoes, diced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil (for salad)

Instructions

1. Preheat oven to 200°C (400°F). Pat chicken thighs dry with paper towels. In a small bowl, combine 1 tbsp olive oil, paprika, cumin, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture all over the chicken.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes, then remove chicken from the skillet and set aside.
3. Add the red onion wedges and minced garlic to the same skillet. Sauté for 3-5 minutes until softened and fragrant. Stir in the pearl couscous and toast for 1 minute.
4. Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the seared chicken thighs to the skillet, skin-side up, nestling them into the couscous.
5. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature 74°C/165°F) and the couscous has absorbed the liquid and is tender.
6. While the chicken bakes, prepare the Shirazi salad: In a medium bowl, combine the diced cucumber, diced tomatoes, 1/4 cup chopped mint, and 1/4 cup chopped parsley. Drizzle with 2 tbsp lemon juice and 1 tbsp extra virgin olive oil, then toss gently to combine
7. Once cooked, remove the skillet from the oven. Let the chicken and couscous rest for 5 minutes. Serve hot with the fresh Shirazi salad on the side.