From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
One Pot Spiced Chicken with Toasted Couscous
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Instructions
1
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In a 2-inch deep sauté pan over medium heat, dry toast the couscous for 3 minutes, until golden brown. Remove to a plate.
2
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Heat the oil in the pan. Add the onions and garlic, and sauté for 5 minutes, until soft.
3
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Add the couscous back to the pan, along with all the remaining ingredients and stir to combine well.
4
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Bring the mixture to a boil, reduce heat, cover, and simmer for 22-25 minutes, until the chicken is cooked through.
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Tips & Tricks (5)
- Toast the Couscous First 🔆Dry-toast the Israeli couscous in the pot for 2-3 minutes before adding liquid to develop a nutty, deeper flavor that elevates the entire dish.
- Sear Chicken Thighs Properly 🍗Pat chicken thighs completely dry and sear skin-side down first over medium-high heat for 4-5 minutes to render fat and create a flavorful fond for deglazing.
- Bloom Your Spices 🌶️Toast the ground cinnamon and cumin in the pot with aromatics for 30-60 seconds before adding stock to unlock their essential oils and maximize aromatic intensity.
- Strategic Apricot Addition ⏰Add dried apricots during the last 5 minutes of cooking rather than at the start to preserve their chewy texture and prevent them from disintegrating into the couscous.
- Resist the Stir Urge 🚫After adding stock and couscous, cover and avoid stirring for the first 8-10 minutes to allow proper absorption and prevent mushy, gummy texture in the grains.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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