Description
This Baked Tomato Chicken Thighs with Couscous is a flavorful one-dish meal featuring bone-in, skin-on chicken thighs roasted atop a vibrant vegetable and pearl couscous mixture. Infused with Middle Eastern spices like baharat and turmeric, and finished with fresh lemon and tarragon, this comforting dish blends Mediterranean flavors with hearty ingredients for a delicious and satisfying dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 bell peppers (mix of red and yellow), chopped
- 1 red onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 medium leek, trimmed, halved lengthwise, and sliced into 1/2-inch half moons
- 8 ounces cherry tomatoes, quartered
- 4 garlic cloves, minced
Chicken and Seasonings
- 6 large bone-in, skin-on chicken thighs
- 1 teaspoon baharat spice
- 1 teaspoon turmeric
- Kosher salt
- Freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
Couscous and Broth
- 2 cups pearl couscous
- 2 cups vegetable broth (or chicken broth)
Finishing Ingredients
- 1 large lemon, zested and juiced
- 1 small bunch (1 oz) tarragon, finely chopped
Instructions
- Preheat the oven: Place a rack in the middle of the oven and preheat to 400°F to ensure even roasting.
- Season the vegetables: In a large baking dish (about 15x12 inches), stir together the bell peppers, onion, celery, carrot, leek, cherry tomatoes, garlic, olive oil, and a big pinch of salt and freshly ground pepper until everything is evenly coated.
- Prepare and roast the chicken: Pat the chicken thighs dry with paper towels. Season well all over with salt, pepper, baharat, and turmeric, rubbing the spices into the skin and meat. Nestle the thighs skin-side down into the vegetable mixture. Place the dish uncovered in the oven and roast for 30 minutes.
- Add couscous and flavorings: Remove the baking dish from the oven and carefully transfer the chicken thighs to a rimmed plate. To the baking dish, add the tomato paste, pearl couscous, vegetable broth, lemon zest, and lemon juice. Reserve a small amount of tarragon for garnish and stir the rest into the mixture to combine.
- Return chicken and continue baking: Place the chicken thighs skin-side up on top of the couscous and vegetable mixture. Ensure the chicken flesh is mostly nestled into the couscous but the skin remains exposed to crisp. Return the dish to the oven and roast until the liquid has mostly absorbed and the chicken skin is crispy, about 30 minutes.
- Serve: Remove the baking dish from the oven, garnish with the reserved chopped tarragon, and serve warm.
Notes
- This dish showcases a beautiful blend of Middle Eastern and Mediterranean flavors perfect for a family dinner or entertaining guests.
- Using bone-in, skin-on chicken thighs ensures juicy meat with flavorful crispy skin.
- Feel free to substitute vegetable broth with chicken broth for a richer taste.
- If pearl couscous is unavailable, Israeli couscous can be used as a substitute.
- To enhance crispy skin, avoid covering the dish during the final baking stage.
Nutrition
- Serving Size: 1 serving
- Calories: 627 kcal
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 142 mg
