Lemony Green Olive Chicken with Israeli Couscous

Name: Lemony Green Olive Chicken with Israeli Couscous
Cuisine: Middle Eastern
Ingredients: 4 bone in, skin on chicken thighs; Kosher salt and black pepper (to taste); 1 Tbsp olive oil; 3 leeks (cleaned, dark green parts removed, and whites thinly sliced); 4 cloves garlic (minced); 1/2 tsp dried oregano; 1/2 cup dry white wine; 2 cups chicken broth; 1 bay leaf; 1 cup Israeli couscous; 1/4 cup mascarpone; Zest of 1 lemon; 1/2 cup chopped Castelvetrano olives; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 1/4 cup olive oil; 1 Tbsp honey; Zest and juice of half a lemon; 3 Calabrian chilis (chopped (or red pepper flakes to taste))

16 steps

Makes 2-4 servings

Updated at: Thu, 07 Mar 2024 08:34:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3109.9 kcal (155%)

Total Fat195.8 g (280%)

Carbs192 g (74%)

Sugars29.4 g (33%)

Protein115.8 g (232%)

Sodium4488.9 mg (224%)

Fiber18.1 g (65%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 400ºF.

Step 2

Season chicken thighs generously with salt and pepper.

Step 3

Heat 1 Tbsp olive oil in an oven-proof skillet over medium heat until hot.

Step 4

Sear thighs skin side down until deeply golden, about 10-12 minutes. Adjust heat as needed.

Step 5

Flip chicken and sear until brown on second side, about 2-3 minutes.

Step 6

Remove thighs to a plate and set aside.

Step 7

Add leeks and garlic to the pan and cook until very soft, about 6-8 minutes. Season with salt, pepper and oregano.

Step 8

Deglaze with white wine and cook until almost evaporated, about 2 minutes.

Step 9

Add chicken broth and bay leaf and bring to a simmer. Stir in couscous.

Step 10

Return chicken thighs to skillet, skin side up.

Step 11

Transfer skillet to the preheated oven and bake for about 25-30 minutes, until the couscous and chicken are cooked. The couscous may appear a bit brown on the top, but that is ok!

Step 12

While chicken cooks, prepare the olive mixture. In a small bowl mix olives, parsley, dill, olive oil, honey, lemon zest, lemon juice and Calabrian chilis. Season with salt and pepper to taste.

Step 13

Remove skillet from oven and transfer thighs to a plate.

Step 14

Stir mascarpone and lemon zest into the couscous.

Step 15

Season couscous with additional salt and pepper, if needed.

Step 16

Serve chicken thighs and orzo with the olive herb mixture on the top/on the side.

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