Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini
Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini
Servings
4
Prep Time
25 minutes
Cook Time
40-50 minutes
"If you are looking to break into the world of fennel, this is a great recipe to start. Fennel is one of my favorite vegetables, and when cooked with chicken and other aromatics such as thyme and lemon, the fennel transforms from sharp to caramelized and sweet."
Reprinted with permission from One-Pot Mediterranean by Samantha Ferraro. Page Street Publishing Co. ©2023
Samantha Ferraro, The Little Ferraro Kitchen
Ingredients
2 lb (907 g) bone-in, skin-on chicken thighs
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4 garlic cloves, finely chopped or grated
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1 tsp dried thyme
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½ tsp cumin
1 tsp kosher salt
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½ tsp ground black pepper
½ lemon, zested and juiced
¼ cup plus 2 Tbsp (90 ml) olive oil, divided
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Pinch of saffron
1 Tbsp (15 ml) warm water
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1 shallot, diced
1 medium fennel bulb, diced
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2 Tbsp (32 g) tomato paste
½ cup (120 ml) dry white wine, such as Pinot Grigio
2 medium zucchini, diced
1 cup (150 g) dried pearl couscous
2 ½ cups (600 ml) low-sodium chicken stock
Chopped fresh parsley leaves, for garnish
Chicken Marinade
Pearl Couscous
Directions
Pat the chicken thighs dry with paper towels, and season with the chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and ¼ cup (60 ml) of olive oil. Use your hands to evenly coat the chicken all over, and set aside. If you have the time, marinate for at least 20 minutes and up to 8 hours.
While the chicken marinates, preheat the oven to 375°F (190°C), and add a pinch of saffron to the warm water to steep while you prepare the rest of the recipe.
Heat a wide Dutch oven over medium to high heat, and drizzle with the remaining 2 tablespoons (30 ml) of olive oil. Place the chicken thighs in the Dutch oven, skin side down, and sear the chicken until the skin is a deep golden color, then flip over and cook the other side for 3 to 4 minutes. Once the chicken is seared on both sides, transfer it to a plate.
To make the couscous, to the same Dutch oven, add the shallot and fennel, and sauté for 2 to 3 minutes to soften. Stir in the tomato paste and saffron water, and use a spatula to break up the paste so it melts into the oil. Next, pour in the white wine, and use a spatula to scrape any meaty bits from the bottom. Add the zucchini and couscous, and pour in the chicken stock. Give everything a gentle mix to evenly distribute all of the ingredients.
Return the chicken, skin side up, and any accumulated juices into the Dutch oven.
Cover and position the Dutch oven on the middle rack in the oven, and cook for 25 to 28 minutes, until at least half of the liquid has absorbed. Remove the lid, and continue cooking for 8 to 10 minutes, until the chicken is cooked through and golden brown and the pearl couscous is tender.
Garnish the chicken with parsley, and serve the chicken with the couscous and vegetables.
Recipe Note
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