Broiled Chicken with Couscous

Here is another meal where I made it slightly more complicated due to allergy restrictions. But, you can definitely make it in one dish if you wish, and it is fairly simple with ingredients. We hadn’t had couscous for awhile, and I have always liked it. Something about the texture is really fun for me. But, I have had a really hard time typing it up today. Between writing couscouc, coucscoucs, and every other iteration, whew! I am ready for bed.

 

And, it ended up being another hit with everyone, even without the almonds for the Chiplet (the Fudgelet really enjoyed the almonds, though).

Directions for Broiled Chicken with Couscous

Adapted from Serious Eats

  • 1 cup plain yogurt
  • 1/4 cup fresh lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • Kosher salt
  • 1.5-2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1/2 cup slivered almonds
  • 1 cup dry couscous
  • 1/2 cup pitted dates, chopped
  • 1/2 cup chopped cilantro

In a bowl, stir together the yogurt, half of the lemon juice, and the spices with some salt. Add the chicken and stir to coat. Marinate for at least 1 hour and up to 8 hours.

Meanwhile, toast the almonds. You can do it in the oven or on the stove. Stir the cilantro and remaining lemon juice with the almonds.

Set aside. Turn on the broiler and in a large cast iron skillet, pour the chicken and yogurt mixture. Broil, turning after about 6 minutes (or when the chicken has browned).

After the chicken is cooked through, remove the chicken with a slotted spoon and set aside. Measure out the remaining yogurt mixture. Add water if needed to bring the volume to 1.5 cups.

Return the mixture to the skillet and broil for about 2 minutes until it boils, then remove it from the oven.

Add the couscous to the skillet, then scatter the dates on top and cover the skillet for 5 minutes.

Add the almond mixture. Serve with the chicken.

Directions for Broiled Chicken with Couscous (without pictures)

Adapted from Serious Eats

  • 1 cup plain yogurt
  • 1/4 cup fresh lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • Kosher salt
  • 1.5-2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1/2 cup slivered almonds
  • 1 cup dry couscous
  • 1/2 cup pitted dates, chopped
  • 1/2 cup chopped cilantro

In a bowl, stir together the yogurt, half of the lemon juice, and the spices with some salt. Add the chicken and stir to coat. Marinate for at least 1 hour and up to 8 hours.

Meanwhile, toast the almonds. You can do it in the oven or on the stove. Stir the cilantro and remaining lemon juice with the almonds. Set aside. Turn on the broiler and in a large cast iron skillet, pour the chicken and yogurt mixture. Broil, turning after about 6 minutes (or when the chicken has browned). After the chicken is cooked through, remove the chicken with a slotted spoon and set aside. Measure out the remaining yogurt mixture. Add water if needed to bring the volume to 1.5 cups. Return the mixture to the skillet and broil for about 2 minutes until it boils, then remove it from the oven.

Add the couscous to the skillet, then scatter the dates on top and cover the skillet for 5 minutes. Add the almond mixture. Serve with the chicken.

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