SEATTLE — Garlic Lemon Chicken with Saffron Pearl Couscous and Zucchini from Samantha Ferraro's "One Pot Mediterranean".
Chicken Marinade
Ingredients:
- 2 lbs. bone-in, skin-on chicken thighs
- 4 garlic gloves, finely chopped or grated
- 1 tsp dried thyme
- 1⁄2 tsp cumin
- 1 tsp kosher salt
- 1⁄2 tsp ground black pepper
- 1⁄2 lemon, zested and juiced
- 1⁄4 cup plus 2 tbsp olive oil, divided
Pearl Couscous
Ingredients:
- Pinch of saffron
- 1 tbsp. warm water
- 1 shallot, diced
- 1 medium fennel bulb, diced
- 2 tbsp (32 g) tomato paste
- 1⁄2 cup (120 ml) dry white wine, such as Pinot Grigio
- 2 medium zucchini, diced
- 1 cup dried pearl couscous
- 21⁄2 cups low-sodium chicken stock
- Chopped fresh parsley leaves, for garnish
Directions:
- Pat the chicken thighs dry with paper towels, and season with the chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup 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.
- While the chicken marinates, preheat the oven to 375°F , 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 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 sauté́ 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.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.