Skillet Chicken and Pearl Couscous With Moroccan Spices

Name: Skillet Chicken and Pearl Couscous With Moroccan Spices
Total time: 1 h
Yield: 4 servings
Ingredients: 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs); 1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes); 3 tablespoons olive oil; 3 large garlic cloves, roughly chopped; 1 1/2 teaspoons ground cumin; Kosher salt and black pepper; 2 tablespoons grapeseed or canola oil; 1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped; 1 tablespoon harissa paste, tomato paste or chile-garlic sauce; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1 1/4 cups pearl couscous or orzo; 1 1/2 cups chicken stock or vegetable stock; 1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

By Colu Henry

Published March 26, 2020

Skillet Chicken and Pearl Couscous With Moroccan Spices — Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour
Rating: 5(2,373)
Comments: Read comments

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you’re short on time, skip the marinade; simply add the ground cumin when you’re toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

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Ingredients

Yield:4 servings

2½pounds bone-in, skin-on chicken thighs (about 6 thighs)
1teaspoon fresh lime zest plus ¼ cup juice (from 2 limes)
3tablespoons olive oil
3large garlic cloves, roughly chopped
1½teaspoons ground cumin
Kosher salt and black pepper
2tablespoons grapeseed or canola oil
1large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1½ cups), or 1 medium yellow onion, chopped
1tablespoon harissa paste, tomato paste or chile-garlic sauce
1teaspoon ground turmeric
½teaspoon ground cinnamon
1¼cups pearl couscous or orzo
1½cups chicken stock or vegetable stock
½cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
Step 2
In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
Step 3
Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
Step 4
Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you’re lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
Step 5
Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

Tip

You can marinate the chicken a day in advance if you want to get ahead of the game, just make sure to bring the chicken to room temperature before you begin cooking.

Ratings

5 out of 5

2,373 user ratings

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Comments

Ziggy5 years ago

Halved this as I'm cooking for one. Had some orzo that I wanted to use up, so that went in place of the couscous. Used water instead of stock, onion instead of leek, and lemon instead of lime, as the author recommended on Instagram—all serviceable substitutions. And when I went to add the cinnamon, I accidentally dropped the container into the pot, so that was accidentally quadrupled (octupled?)! But I just loved the result, so, if I make this again, that mistake will be repeated.

Rubi D.5 years ago

I only had boneless skinless thighs and this still turned out amazing!

Rebecca4 years ago

I love this recipe. I add chick peas to the cous cous and golden raisins for the last few minutes...so delicious. And great leftovers. I need more savory cinnamon in my life!

Shawnee4 days ago

I really liked the flavors of this dish. The lime in the marinade was a great addition, and I would make it again.

Rick T5 days ago

Delicious as directed, but milder than expected. Next time I will marinate the chicken longer and perhaps use a heavier hand with the harissa.

Alara2 weeks ago

Amazing recipe, made as written and kept going back for seconds. Some couscous stuck to the bottom of the pan and got crispy which added a great texture. It's going to be on rotation in our house for sure

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