Description
This Baked Tomato Chicken Thighs with Couscous recipe is a vibrant and flavorful one-pan meal featuring tender, crispy-skinned chicken thighs roasted on a bed of seasoned vegetables and pearl couscous. Infused with aromatic baharat and turmeric spices, fresh lemon zest, and tarragon, this hearty dish combines Mediterranean-inspired ingredients for a delicious and wholesome dinner perfect for any occasion.
Ingredients
Vegetables
- 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 & Seasonings
- 6 large bone-in, skin-on chicken thighs
- 1 teaspoon baharat spice
- 1 teaspoon turmeric
- Kosher salt, to taste
- Freshly ground pepper, to taste
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 2 cups pearl couscous
- 2 cups vegetable broth (or chicken broth)
- 1 large lemon, zested and juiced
- 1 small bunch (1 oz) tarragon, finely chopped
Instructions
- Preheat Oven: Place a rack in the middle of the oven and preheat to 400°F to prepare for roasting.
- Season the Vegetables: In a large baking dish (about 15x12 inches), combine bell peppers, onion, celery, carrot, leek, cherry tomatoes, garlic, olive oil, and a generous pinch of kosher salt and freshly ground pepper. Toss everything thoroughly until all vegetables are evenly coated with olive oil.
- Prepare and Roast Chicken: Pat the chicken thighs dry with paper towels. Season them generously all over with kosher salt, freshly ground pepper, baharat spice, and turmeric, rubbing the spices in well. Nestle the chicken thighs skin side down into the vegetable mixture in the baking dish. Place the dish uncovered in the oven and roast for 30 minutes.
- Combine Couscous Mixture: Remove the pan from the oven and carefully transfer the chicken to a rimmed plate. To the baking dish with the vegetables, add the tomato paste, pearl couscous, vegetable or chicken broth, lemon zest, and lemon juice. Set aside some chopped tarragon for garnish and stir the rest into the couscous and vegetable mixture until well combined.
- Return Chicken to Baking Dish: Place the chicken thighs skin side up on top of the couscous and vegetable mixture. Ensure the flesh is mostly nestled into the couscous but the skin remains exposed for crisping.
- Finish Roasting: Return the dish to the oven and continue roasting until most of the liquid has absorbed into the couscous and the chicken skin is crisp and golden, roughly 30 minutes more.
- Serve: Remove from oven, garnish with the reserved tarragon, and serve warm.
Notes
- For extra crisp skin, ensure the chicken thighs are patted very dry before seasoning.
- Baharat spice can be substituted with a combination of ground cumin, coriander, paprika, and allspice if unavailable.
- You can use chicken broth instead of vegetable broth for a richer flavor.
- Adjust salt and pepper to taste, considering broth sodium levels.
- Leftover dish can be refrigerated for up to 3 days and reheated gently.
- Pearl couscous differs from regular couscous by being larger and chewier, providing better texture for this casserole-style dish.
