ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Chicken Thighs and Parsley Couscous

Hands-on time 30 mins
Total time 55 mins
Yield Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)
Sip on a cool glass of ginger lemonade for just 32 cents per serving: Bring 4 cups water and 1/3 cup sliced fresh ginger to a boil in a medium saucepan; remove from heat. Steep 30 minutes. Strain; discard solids. Mix the liquid with the juice of 2 large lemons and 3 table­spoons honey. Serve over ice.

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 8 bone-in chicken thighs, trimmed and skinned (about 2 1/2 pounds)
  • 1 1/2 tablespoons canola oil, divided
  • 2/3 cup uncooked couscous
  • 2 teaspoons minced garlic
  • 3/4 cup unsalted chicken stock
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 468
  • fat 19.3 g
  • satfat 4.2 g
  • monofat 8.9 g
  • polyfat 4.3 g
  • protein 44 g
  • carbohydrate 27 g
  • fiber 2 g
  • cholesterol 219 mg
  • iron 3 mg
  • sodium 544 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine cumin, sugar, chili powder, ginger, 1/2 teaspoon salt, red pepper, lemon rind, and black pepper in a small bowl; rub spice mixture over both sides of chicken. Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, placing it skin side down; cook 5 minutes on each side or until chicken is browned. (If necessary, work in batches to avoid overcrowding the pan.) Transfer pan to oven. Bake chicken at 425° for 14 minutes or until done. Remove chicken from pan; let stand 10 minutes before serving.

  3. While chicken rests, heat a small saucepan over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add couscous and garlic to pan; cook 2 minutes or until toasted and fragrant, stirring frequently. Carefully stir in remaining 1/4 teaspoon salt and chicken stock. Bring liquid to a boil. Remove from heat; cover and let stand 4 minutes (avoid opening the lid). Fluff couscous with a fork, and stir in parsley and lemon juice.