Description
This flavorful recipe features tender bone-in, skin-on chicken thighs cooked with aromatic spices, served alongside spiced couscous with golden raisins and tender carrots. The one-pan stovetop method makes for an easy and hearty Middle Eastern-inspired dinner perfect for weeknights or gatherings.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon smoked paprika
Vegetables & Aromatics
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 4 medium carrots, peeled and cut into ½-inch rounds
Other Ingredients
- 1½ cups low-sodium chicken broth
- 1 cup couscous
- ¼ cup golden raisins
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Season the Chicken: Season the chicken thighs evenly with salt and black pepper to enhance the flavor.
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook for 5–6 minutes until the skin is golden brown and crisp. Flip and cook for another 3 minutes, then remove the chicken from the pan and set aside on a plate.
- Cook the Spices, Onion, and Garlic: Drain excess fat from the pan, leaving about 1 tablespoon. Add ground cumin, coriander, cinnamon, and smoked paprika; stir constantly for about 30 seconds until fragrant. Add thinly sliced onion and minced garlic; sauté for 2–3 minutes until the onions are softened and translucent.
- Add Carrots and Broth: Stir in the carrot slices and pour in the chicken broth. Bring the mixture to a simmer over medium heat.
- Simmer the Chicken: Return the chicken thighs to the pan, skin-side up. Cover with a lid, reduce heat to medium-low, and let simmer gently for about 25 minutes until the chicken is fully cooked through and the carrots are tender.
- Rest the Chicken: Remove the chicken from the pan and cover loosely with foil to keep warm.
- Prepare the Couscous: Stir the couscous and golden raisins into the skillet with the cooking liquid. Cover the pan and remove from heat. Let it sit for 5–7 minutes, allowing the couscous to steam and become fluffy.
- Finish and Serve: Fluff the couscous with a fork, stir in freshly chopped parsley, and serve alongside the chicken thighs with lemon wedges on the side for an added burst of citrus freshness.
Notes
- For a vegetarian version, replace chicken thighs with canned chickpeas and substitute chicken broth with vegetable broth.
- Substitute golden raisins with dried cranberries for a tangier flavor profile.
- Ensure to use low-sodium broth to control salt levels in the dish.
- Use a heavy-bottomed skillet or Dutch oven to prevent burning during the browning and simmering process.
