Spiced Chicken Thighs and Parsley 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.

Yield:

Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 55 Minutes

Nutritional 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

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

Preparation

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.

Note:

Emily Hall,

August 2014