Chicken With Tomato-Artichoke Couscous Recipe

Fusion cuisine · 341 calories

Chicken with Tomato-Artichoke Couscous recipe

About this recipe

Chicken with Tomato-Artichoke Couscous is a vibrant Mediterranean-inspired dinner, combining juicy chicken thighs with fluffy couscous infused with the rich flavors of sun-dried tomatoes, artichokes, and fresh herbs. Perfect for a quick yet wholesome meal after a busy day, this dish delivers a delicious balance of textures and tastes in under an hour.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • - Thomas Ridley Fresh British Chicken Thighs
  • 40G Kalios Greek Dried Oregano Branches, 40G
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • 390 g Pack of 12 Cooks & Co Artichoke Hearts 390G Pack Of 12
  • - Wholefood Earth Organic Couscous Wholewheat
  • - Borough Broth Company Free-Range Organic Chicken Bone Broth
  • 40G Mill & Mortar Organic Preserved Lemon Granules, 40G
  • 50G Pepper Black Ground BWFO
  • 280G Cypressa Sundried Tomatoes
  • - Schwartz Paprika
  • - Ktc Minced Garlic Paste
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder

Instructions

  1. 1. Preheat your oven to 200°C (180°C fan) or gas mark 6 and line a baking tray with parchment paper.
  2. 2. Season the chicken thighs with 1 tsp paprika, 1 tsp dried oregano, salt, and pepper. Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat.
  3. 3. Place the chicken thighs skin-side down in the skillet and sear for 5 minutes until the skin is golden and crisp. Flip the chicken and sear for another 3 minutes. Remove the chicken and set aside.
  4. 4. In the same skillet, add the minced garlic and diced onion. Sauté for 3 minutes until softened and fragrant.
  5. 5. Stir in the diced tomatoes, sun-dried tomatoes, and chopped artichokes. Cook for 5 minutes, allowing the flavors to meld.
  6. 6. Return the seared chicken thighs to the skillet, nestling them into the tomato-artichoke mixture. Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken is fully cooked (internal temperature of 75°C).
  7. 7. While the chicken is baking, bring 300 ml of chicken stock to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  8. 8. Stir the chopped parsley, lemon zest, and a drizzle of olive oil into the couscous for added freshness and flavor.
  9. 9. To serve, spoon the tomato-artichoke couscous onto plates and top with the baked chicken thighs. Garnish with extra parsley and a wedge of lemon, if desired.