Description
Baked Tomato Chicken Thighs with Couscous is a flavorful, comforting one-dish meal that combines tender, spiced chicken with a vibrant medley of vegetables and pearl couscous. Infused with Middle Eastern and Mediterranean spices like baharat and turmeric, and finished with fresh lemon and tarragon, this recipe yields crispy-skinned chicken and a perfectly cooked couscous, ideal for family dinners or entertaining guests.
Ingredients
Scale
Vegetables and Base
- 2 bell peppers (mix of red and yellow), chopped
- 1 red onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 medium leek, trimmed, halved lengthwise, and sliced into 1/2-inch half moons
- 8 ounces cherry tomatoes, quartered
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground pepper, to taste
Chicken
- 6 large bone-in, skin-on chicken thighs
- 1 teaspoon baharat spice
- 1 teaspoon turmeric
Grains and Broth
- 1 tablespoon tomato paste
- 2 cups pearl couscous
- 2 cups vegetable broth or chicken broth
Finishing Touches
- 1 large lemon, zested and juiced
- 1 small bunch (1oz) tarragon, finely chopped
Instructions
- Preheat the oven: Place a rack in the middle of your oven and preheat it to 400°F to get ready for roasting the chicken and vegetables.
- Season the vegetables: In a large 15x12-inch baking dish, combine the chopped bell peppers, red onion, celery, carrot, leek, quartered cherry tomatoes, minced garlic, and olive oil. Add a generous pinch of kosher salt and freshly ground pepper, then toss everything together until all the vegetables are evenly coated with olive oil.
- Prepare and roast the chicken: Pat the chicken thighs dry with paper towels. Season them all over with kosher salt, freshly ground pepper, baharat spice, and turmeric. Rub the spices thoroughly to coat each thigh evenly. Nestle the chicken thighs skin side down into the vegetable mixture in the baking dish. Place the dish uncovered into the preheated oven and roast for 30 minutes.
- Add the couscous mixture: Remove the baking dish from the oven carefully. Transfer the chicken thighs to a rimmed plate. To the baking dish, add the tomato paste, pearl couscous, broth, lemon zest, and lemon juice. Set aside a small amount of chopped tarragon for garnish, then stir the remaining tarragon into the dish until everything is combined.
- Return chicken to the dish: Place the chicken thighs back on top of the couscous and vegetables with the skin side up. Make sure the flesh of the chicken is mostly nestled into the couscous mixture while keeping the skin exposed to allow it to crisp up.
- Finish baking: Return the dish to the oven and roast for another 30 minutes, or until most of the liquid has been absorbed by the couscous and the chicken skin is golden and crispy.
- Serve: Remove the dish from the oven, garnish with the reserved tarragon, and serve hot for a satisfying one-dish meal.
Notes
- This one-pan dish is a great way to enjoy Middle Eastern and Mediterranean flavors in a simple, comforting meal.
- Using bone-in, skin-on chicken thighs ensures rich flavor and juicy meat with crispy skin.
- You can substitute vegetable broth with chicken broth if preferred for deeper flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or oven.
- To make this gluten-free, substitute pearl couscous with a gluten-free grain like quinoa or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 627 kcal
- Sugar: 5.9 g
- Sodium: 470 mg
- Fat: 29.4 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 19.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 58 g
- Fiber: 5.6 g
- Protein: 33 g
- Cholesterol: 142 mg
