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Orange and Tomato Simmered Chicken with Couscous

Photo: Brian Woodcock; Styling: Claire Spollen

Hands-on time 20 mins
Total time 30 mins

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

This dish is easily customizable. Cauliflower can replace the fennel, or the couscous can be switched for a whole grain like farro or brown rice. There are plenty of vegetables in this complete dinner, but if you desire, fresh, lightly dressed greens would go well with this dish.


  • 1 medium fennel bulb with stalks
  • 2 teaspoons olive oil
  • 8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup prechopped onion
  • 1 carrot, cut into 1/4-inch-thick slices
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper (optional)
  • 1/3 cup orange juice
  • 10 pitted kalamata olives, quartered
  • 1 (14.5-ounce) can unsalted diced tomatoes, drained
  • 1 1/4 cups water
  • 1 cup whole-wheat couscous

Nutrition Information

  • calories 466
  • fat 15.3 g
  • satfat 3.3 g
  • monofat 5.7 g
  • polyfat 2.7 g
  • protein 35 g
  • carbohydrate 47 g
  • fiber 6 g
  • cholesterol 99 mg
  • iron 3 mg
  • sodium 374 mg
  • calcium 80 mg

How to Make It

  1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.

  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.

  3. Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.

  4. Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.

  5. Serve chicken and vegetables over couscous. Top with fennel fronds.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit