With Ramadan, Islam’s annual holy month, upon us, I thought I’d offer up some couscous, a dish that originated among North Africa’s Berbers a thousand or so years ago. The term refers to a grain-like kernel made of crushed durum wheat semolina as well as to the broad range of recipes — a combined dish of broth, vegetables and red meat, chicken or fish — served with it.
What’s wonderful about this dish is that it calls for very little time and work on your part. You can brown the chicken thighs while prepping the rest of the ingredients, a step that helps get the dish into the oven that much faster. And the sauce makes itself as the chicken bakes.
The final touch? Chopped fresh herbs. They brighten up the whole dish.
Couscous With Baked Chicken Thighs, Green Olives, Lemons and Artichoke Hearts
Start to finish: 1 hour (40 active). Servings: 4 to 6.
3 tablespoons extra-virgin olive oil, divided
8 small bone-in chicken thighs (3 to 3½ pounds)
Kosher salt
One 9-ounce package defrosted frozen artichoke hearts (about 2 cups), quartered and patted dry
1 tablespoon minced garlic
½ cup green olives
1 lemon cut into 8 wedges, plus 1½ tablespoons fresh lemon juice
1½ cups chicken broth
One 10-ounce box instant couscous
½ cup coarsely chopped flat leaf parsley, cilantro or mint, or a mix
Preheat oven to 350 degrees.
In a large ovenproof skillet, heat 2 tablespoons of the oil over medium-high heat. Reduce the heat to medium, and working in two batches, season the chicken with salt and add it to the skillet skin side down. Cook until the skin is golden brown, about 6 minutes. Turn the pieces over and cook them for 4 minutes. Transfer the chicken to a plate and repeat with the remaining chicken. Pour off all but 2½ tablespoons of the fat.
Add the artichokes to the skillet and cook over medium heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the garlic and cook, stirring 1 minute. Return the chicken to the pan, skin side up, add the olives, lemon wedges and chicken broth.
Put the skillet on the middle shelf of the oven and bake the chicken for 20 minutes or until the chicken is just cooked through. While the chicken is baking, prepare the couscous following the instructions on the back of the package, adding the remaining tablespoon oil as instructed. Fluff up the couscous with a fork before serving.
To serve: Mound the couscous on each plate and top with some of the chicken, artichokes, lemon wedges and olives, some of the broth from the skillet and a generous sprinkling of the herbs.
Nutrition information per serving: 621 calories; 196 calories from fat; 22 g fat (3 g saturated; 0 g trans fats); 130 mg cholesterol; 775 mg sodium; 65 g carbohydrate; 10 g fiber; 1 g sugar; 39 g protein.
