Middle-Eastern Inspired Chicken w Couscous Skillet
with yogurt-dill sauce
a dinner recipe
Vanya is a self-taught home cook and baker who draws inspiration from all facets of life - from coming up with simple but nutritional dishes for her young picky eaters, to planning elaborate meals for entertaining and fancy dinner parties. She has an Eastern European background but has spent most of her adult years in the US where she’s gotten exposed to a plethora of international cuisines. Much of her daily cooking goes back to childhood favorites, but the self-proclaimed foodie in her loves perfecting dishes from all around the world. She always strives to learn new techniques and experiment with new spices and ingredients and enjoys creating recipes for her Instagram (
@my_gourmet_home) and blog (
www.mygourmethome.com).
Indulge in the vibrant flavors of this Middle-Eastern inspired chicken paired with pearl couscous and topped with a refreshing yogurt-dill sauce. Perfect for a wholesome and satisfying meal that's bursting with aromatic spices and creamy goodness.
TIME (ACTIVE) | 1 H
TOTAL | 1 H
4-5 SERVINGS
| 1-2 pieces per serving
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SPECIAL EQUIPMENT:
CAST IRON SKILLET
- Season the chicken thighs with salt and pepper and one tsp each of cumin, coriander and turmeric. Drizzle with olive oil and the juice from half a lemon. Mix well until evenly coated and let the chicken marinate for 2-3 hours in the fridge.
- Preheat the oven to 400F.
- Mince the garlic.
- Heat up a splash of olive oil in a cast iron skillet on medium-high and brown the marinated chicken thighs on both sides (4-5 min per side). Remove from the skillet.
- Reduce the heat to medium. Add a tablespoon of butter to the skillet and cook the garlic for 30 sec until fragrant. Add the pearl couscous and 1/2 tsp of turmeric (err on the easy side with the turmeric - too much can give the couscous a bitter taste). Mix until evenly coated, then add the chicken broth. Nestle the chicken back in and move the skillet to the oven.
- Bake for 20-25 min until the liquids are absorbed.
- While the skillet cooks prepare the yogurt-dill sauce - chop up a small bunch of dill. Add it to a few tablespoons of Greek yogurt. Add the juice from half a lemon and season with salt and pepper. Mix well.
- Serve the cooked chicken with couscous drizzled with the yogurt sauce.
2-3 days in the fridge
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
ground
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$5
1.5 oz - REFILL$4
6 oz - REFILL$13
ground
Ground turmeric will impart your dish with a vibrant yellow hue; it will also imbue a mild earthy-sweet flavor with a slight edge of pepperiness. Famously found in curry spice blends.
TRY ME - SAMPLE$0.75
2.5 oz - JAR$5
2.5 oz - REFILL$4
10 oz - REFILL$14
