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Hey Good Lookin!

I was literally lying on my couch at a quarter to five pm today, not wanting to move. I was comfortable, but hungry too. I knew I had a least 6 or 7 skin-on chicken thighs in the fridge that needed to be cooked. Yet...I just didn't want to make the same ol fall back recipe I've been copying for the last few weeks. Yup. I'm a lazy cook.


So I got to thinking. I have ingredients in my cupboard and some other staples I use to make one of our favorites, braised chicken and olives (see earlier post), why not change it up a bit? I am proud to present to you...pan to oven to table in 45 minutes..Braised chicken with toasted couscous.


Here's how to roll this baby out.

Ingredients:

Chicken thighs, skin on, bone in

Salt and Pepper

Olive Oil

1 lemon

6-7 garlic cloves

2 Cups Chicken stock

Israeli Couscous


Preheat oven to 375.

Take out as many skin-on chicken thighs as you'd like (I chose 7 so I could have leftovers) and pat them dry. Let them warm up a bit...they cook better when they are not super cold. Sprinkle the skin side with salt and pepper.

Heat up a deep pan, about 12 inches in diameter, on medium high heat on your stove. Add olive oil as it's coming to temp. Once the oil shimmers, add your chicken skin side down. Sprinkle the sides that are facing up with salt and pepper. Let fry until the skin is crisp and light brown. Keep pan covered slightly to avoid splatters.


Meanwhile, slice one lemon into wedges. Split 6 or 7 cloves of garlic to help peel off the skins, leaving the garlic cloves whole but with a few splits in them from smashing them. Set these aside.


Get out another small frying pan and drizzle with olive oil. Heat over medium high heat until the oil shimmers. Add your dry couscous to the pan, tossing the couscous occasionally until they are lightly toasted. Watch your heat! Turn off the heat and move the pan to cool burner.


Turn the chicken thighs over and let cook a bit more. Then, make a well in the middle of your large frying pan by pushing the chicken to the sides. Slowly add your chicken stock. Tuck in your lemon wedges and garlic cloves amongst the chicken. Once the stock starts to simmer, gently add your toasted couscous to the middle of the pan a spoonful at a time. Stir gently to ensure they are covered with the stock and put the entire pan into your oven for 30 minutes. No need to cover the pan. Check at about the 20 minute mark to fluff up the couscous by giving it a bit of a stir.


Remove from oven once the meat has tested done and VOILA! You have dinner!


I added a side salad of cucumber and tomatoes with feta, salt and pepper, garlic powder and drizzle of olive oil and balsamic.


You can add butter to the chicken dish or a squirt of lemon too. Enjoy!




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