We both liked it. It reminded me of the Spicy Honey Brushed Chicken Thighs without the sweetness. D thought it might be better on the grill, because it was a little greasy. Overall, we both liked it and I think we would have again.
I probably should build the NI as the ingredients said the chicken should have been skinless, and the directions talked about skin-side down.
We had with Oven Roasted Green Beans.
Spiced Chicken Thighs and Parsley Couscous
Yield: Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)
2 teaspoons ground cumin
|Photo by ALB|
1 teaspoon chili powder
1 teaspoon ground ginger
3/4 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
8 bone-in chicken thighs, trimmed and skinned (about 2 1/2 pounds)
1 1/2 tablespoons canola oil, divided
2/3 cup uncooked couscous
2 teaspoons minced garlic
3/4 cup unsalted chicken stock
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1. Preheat oven to 425°.
2. Combine cumin, sugar, chili powder, ginger, 1/2 teaspoon salt, red pepper, lemon rind, and black pepper in a small bowl; rub spice mixture over both sides of chicken. Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, placing it skin side down; cook 5 minutes on each side or until chicken is browned. (If necessary, work in batches to avoid overcrowding the pan.) Transfer pan to oven. Bake chicken at 425° for 14 minutes or until done. Remove chicken from pan; let stand 10 minutes before serving.
3. While chicken rests, heat a small saucepan over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add couscous and garlic to pan; cook 2 minutes or until toasted and fragrant, stirring frequently. Carefully stir in remaining 1/4 teaspoon salt and chicken stock. Bring liquid to a boil. Remove from heat; cover and let stand 4 minutes (avoid opening the lid). Fluff couscous with a fork, and stir in parsley and lemon juice.
Calories: 468; Fat: 19.3g; Saturated fat: 4.2g; Monounsaturated fat: 8.9g; Polyunsaturated fat: 4.3g; Protein: 44g; Carbohydrate: 27g; Fiber: 2g; Cholesterol: 219mg; Iron: 3mg; Sodium: 544mg; Calcium: 48mg
Cooking Light AUGUST 2014