One-Pan Chicken with Couscous and Carrots
Our goal: Juicy chicken plus vegetables and starch, all in one skillet.
Why This Recipe Works
For a simple yet complete meal in one skillet, we turned to couscous, tiny bits of semolina pasta traditionally used as a sauce absorber beneath North African stews. Couscous cooks in a fraction of the time required for more commonly used starches such as potatoes, rice, or larger pasta shapes. We seared eight chicken thighs on both sides to build flavorful browned bits (fond) in the pan and then transferred them to a plate before building the rest of the dish. We added carrots and onions, which released moisture and loosened the browned bits from the skillet. Then we added aromatic garlic and earthy paprika and cumin, followed by chickpeas for added creaminess. Adding just ¾ cup of water kept the couscous from turning gummy. We placed the chicken on top of the couscous mixture to finish cooking in the oven. When the chicken was cooked through, we removed it and fluffed the couscous, adding fresh lemon juice and fresh parsley to brighten up the savory dish.