Chicken Archives - Corks and Forks
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Food, Wine, and Fabulous!Sat, 02 Mar 2024 00:04:03 +0000en-US
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https://corks-and-forks.com/tag/chicken/
3232223399331Lemon Skillet Chicken and Couscous
https://corks-and-forks.com/lemony-chicken-and-couscous-skillet/?utm_source=rss&utm_medium=rss&utm_campaign=lemony-chicken-and-couscous-skillet
Sun, 21 May 2023 22:37:34 +0000https://fluffthis.com/?p=7218Nothing can be as versatile, or as boring, as chicken. As a lean protein, chicken is a healthy meat that us carnivores turn to over and over again. Finding exciting ways to transform this bird can be a fowl challenge. (See what I did there?) Did you know that chicken breasts are “white meat” because […]
Nothing can be as versatile, or as boring, as chicken. As a lean protein, chicken is a healthy meat that us carnivores turn to over and over again. Finding exciting ways to transform this bird can be a fowl challenge. (See what I did there?)
Did you know that chicken breasts are “white meat” because they don’t fly? The lack of muscle use means less oxygen metabolized so less myoglobin. Unlike duck breasts, for instance, that are dark due to their flight and rich oxygen metabolization in the breast.
Sick of the fowl biology lesson?
I get it. The point is, chicken breasts are a snoozer most of the time on their own and we need to pump of the flavor volume ourselves.
Mix garlic powder, paprika, salt and pepper in a small bowl and set aside. Pat chicken thighs dry with paper towel. This will help skin to get nice brown and crispy. Coat your chicken generously on all sides with mixed seasoning.
Heat a good drizzle of olive oil in a cast iron skillet over medium high heat. Once the oil starts to shimmer, place seasoned chicken thighs, skin side down, into the skillet. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
To the same skillet, a little drizzle of olive oil then the garlic and couscous. Cook, stirring frequently, until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan then bring to a boil.
Once couscous comes to a boil add the chicken back to the skillet, skin side up! Give the pan a light squeeze of lemon juice and layer with lemon slices. Place the skillet in the oven and roast until the chicken is cooked through, about 15 minutes.
Stir fresh parsley into couscous, reserving a tiny bit for garnish. Enjoy!
Notes
Feel free to get creative and add to this dish as you like. Chopped olives, fresh grated Parmigiano-Reggiano make nice additions.