Spiced Chicken Thighs and Parsley Couscous

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Yield: Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 468
  • Fat: 19.3g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 4.3g
  • Protein: 44g
  • Carbohydrate: 27g
  • Fiber: 2g
  • Cholesterol: 219mg
  • Iron: 3mg
  • Sodium: 544mg
  • Calcium: 48mg

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. 1. Preheat oven to 425°.
  2. 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. 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.
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