One Pan Chicken with Lemon-pistachio Couscous
By Tested and perfected in the Sur la Table kitchen
One Pan Chicken with Lemon-pistachio Couscous
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
4 servings
Preserved lemons are made by brining lemons in a mixture of salt and lemon juice over a long period of time. They are easily made at home or purchased at well stocked grocery stores. This process gives them a silky texture and bright distinctive flavor.
Chicken marinade:
2 teaspoons toasted and ground cumin seeds
2 teaspoons toasted and ground coriander seeds
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic
3 tablespoons fresh lemon juice, plus more if desired, divided
3 tablespoons olive oil
4 (1 1/2 pounds total) bone-in, skin on chicken thighs
For couscous:
1 preserved lemon, seeds and flesh removed, finely chop peel
3 tablespoons finely chopped flat-leaf parsley, divided
4 tablespoon finely chopped mint leaves, divided
2 tablespoons unsalted butter, at room temperature
1/2 cup dried currants or raisins, soaked in hot water for ten minutes and drained
1/2 cup roasted unsalted pistachios, roughly chopped
1 tablespoon lemon zest
3/4 teaspoon kosher salt, plus more as needed
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 cups plain pearled couscous
1 1/4 cup chicken broth
Chicken marinade:
2 teaspoons toasted and ground cumin seeds
2 teaspoons toasted and ground coriander seeds
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic
3 tablespoons fresh lemon juice, plus more if desired, divided
3 tablespoons olive oil
4 (1 1/2 pounds total) bone-in, skin on chicken thighs
For couscous:
1 preserved lemon, seeds and flesh removed, finely chop peel
3 tablespoons finely chopped flat-leaf parsley, divided
4 tablespoon finely chopped mint leaves, divided
2 tablespoons unsalted butter, at room temperature
1/2 cup dried currants or raisins, soaked in hot water for ten minutes and drained
1/2 cup roasted unsalted pistachios, roughly chopped
1 tablespoon lemon zest
3/4 teaspoon kosher salt, plus more as needed
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 cups plain pearled couscous
1 1/4 cup chicken broth
For the marinade: In a medium bowl combine all spices, garlic, lemon juice and oil; whisk to combine. Add chicken and mix to thoroughly coat with marinade. Cover and marinate for at least 1 or up to 4 hours.
To cook the chicken: To a large braiser or high-sided skillet with a lid set over medium heat add oil and butter. When butter has melted and foaming has subsided, add the chicken, skin-side down. Cook, undisturbed, until the skin is deeply browned, about 6 minutes. Monitor the heat so that the spices do not burn. Flip and brown the second side until deeply golden brown, about 6 more minutes.
Transfer the browned chicken to a plate and pour out all, but about 1 tablespoon of fat from the pan. Add the couscous and cook while stirring frequently until about half of the couscous has toasted into a light golden brown color. Add the stock, and return the chicken thighs to the pan, nestling them into the couscous. Cover and lower heat to medium, cook for 15 minutes.
While the chicken and couscous are cooking add the preserved lemon peel, 2 tablespoons chopped parsley and 3 tablespoons chopped mints, butter, currants, pistachios, lemon zest, and salt to a medium bowl. Mix until well combined. Set aside.
To finish: Transfer chicken to a clean plate, add all of the herb mixture to the couscous, stir to combine. Taste and adjust the seasoning with salt and additional lemon juice.
To serve: Serve in the braiser with the chicken thighs on top of the couscous or spoon the couscous onto a serving platter or plates and top with a chicken thigh. Garnish with remaining parsley and mint.
To cook the chicken: To a large braiser or high-sided skillet with a lid set over medium heat add oil and butter. When butter has melted and foaming has subsided, add the chicken, skin-side down. Cook, undisturbed, until the skin is deeply browned, about 6 minutes. Monitor the heat so that the spices do not burn. Flip and brown the second side until deeply golden brown, about 6 more minutes.
Transfer the browned chicken to a plate and pour out all, but about 1 tablespoon of fat from the pan. Add the couscous and cook while stirring frequently until about half of the couscous has toasted into a light golden brown color. Add the stock, and return the chicken thighs to the pan, nestling them into the couscous. Cover and lower heat to medium, cook for 15 minutes.
While the chicken and couscous are cooking add the preserved lemon peel, 2 tablespoons chopped parsley and 3 tablespoons chopped mints, butter, currants, pistachios, lemon zest, and salt to a medium bowl. Mix until well combined. Set aside.
To finish: Transfer chicken to a clean plate, add all of the herb mixture to the couscous, stir to combine. Taste and adjust the seasoning with salt and additional lemon juice.
To serve: Serve in the braiser with the chicken thighs on top of the couscous or spoon the couscous onto a serving platter or plates and top with a chicken thigh. Garnish with remaining parsley and mint.