Chicken Thighs with Spiced Couscous and Carrots: A One-Pan Delight

This flavorful dish features juicy chicken thighs paired with aromatic spiced couscous and tender carrots. A perfect one-pan meal that’s easy to make and packed with nutrients, ideal for a quick weeknight dinner or a satisfying family meal.

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For the Couscous and Carrots:

• 1 cup couscous
• 2 cups chicken broth
• 2 large carrots, peeled and sliced diagonally
• 1/4 cup golden raisins or chopped dried apricots (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons butter or olive oil
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Prepare the Chicken:

   • Preheat your oven to 375°F (190°C).
   • In a small bowl, mix cumin, paprika, coriander, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken thighs.

2. Sear the Chicken:

   • Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for another 2 minutes. Remove and set aside.

3. Cook the Carrots:

   • In the same skillet, add sliced carrots and sauté for 3-4 minutes until slightly tender.

4. Prepare the Couscous:

   • Add chicken broth, cinnamon, turmeric, cayenne pepper (if using), and raisins to the skillet with the carrots. Stir well and bring to a simmer.

5. Combine and Bake:

   • Add the couscous to the skillet, stirring to combine. Nestle the seared chicken thighs on top of the couscous and carrots.
   • Cover the skillet with foil and transfer to the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the couscous absorbs the broth.

6. Garnish and Serve:

   • Remove from the oven and let rest for 5 minutes. Fluff the couscous with a fork and sprinkle with fresh parsley or cilantro before serving.

Tips:

• For extra flavor, add a squeeze of lemon juice before serving.
• Substitute carrots with parsnips or sweet potatoes if desired.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.