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Main Course Savory  •  December 14, 2022

Lemony Green Olive Chicken with Israeli Couscous

Lemony Green Olive Chicken with Israeli Couscous
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Lemony Green Olive Chicken with Israeli Couscous

Makes 2-4 servings
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Course Main Course

Equipment

  • Oven-proof skillet
  • Small Bowl

Ingredients
  

Chicken and Couscous

  • 4 bone in, skin on chicken thighs
  • Kosher salt and black pepper to taste
  • 1 Tbsp olive oil
  • 3 leeks cleaned, dark green parts removed, and whites thinly sliced
  • 4 cloves garlic minced
  • ½ tsp dried oregano
  • ½ cup dry white wine
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 cup Israeli couscous
  • ¼ cup mascarpone
  • Zest of 1 lemon

Olive Herb Mix

  • ½ cup chopped Castelvetrano olives
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ¼ cup olive oil
  • 1 Tbsp honey
  • Zest and juice of half a lemon
  • 3 Calabrian chilis chopped (or red pepper flakes to taste)

Instructions
 

  • Preheat oven to 400ºF.
  • Season chicken thighs generously with salt and pepper.
  • Heat 1 Tbsp olive oil in an oven-proof skillet over medium heat until hot.
  • Sear thighs skin side down until deeply golden, about 10-12 minutes. Adjust heat as needed.
  • Flip chicken and sear until brown on second side, about 2-3 minutes.
  • Remove thighs to a plate and set aside.
  • Add leeks and garlic to the pan and cook until very soft, about 6-8 minutes. Season with salt, pepper and oregano.
  • Deglaze with white wine and cook until almost evaporated, about 2 minutes.
  • Add chicken broth and bay leaf and bring to a simmer. Stir in couscous.
  • Return chicken thighs to skillet, skin side up.
  • Transfer skillet to the preheated oven and bake for about 25-30 minutes, until the couscous and chicken are cooked. The couscous may appear a bit brown on the top, but that is ok!
  • While chicken cooks, prepare the olive mixture. In a small bowl mix olives, parsley, dill, olive oil, honey, lemon zest, lemon juice and Calabrian chilis. Season with salt and pepper to taste.
  • Remove skillet from oven and transfer thighs to a plate.
  • Stir mascarpone and lemon zest into the couscous.
  • Season couscous with additional salt and pepper, if needed.
  • Serve chicken thighs and orzo with the olive herb mixture on the top/on the side.
Tried this recipe?Let us know how it was!

Tags

  • Chicken

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