Crispy Chicken Thighs with Couscous and Herby Yogurt

Crispy Chicken Thighs with Couscous and Herby Yogurt

Prep Time: 20 - 25 minutes

Cook Time: 35 - 40 minutes

Servings: 3-4

Ingredients

Herby yogurt

• ¾ cup thick yogurt (or labne)

• 5-6 fresh mint leaves, more to garnish

• ⅓ cup fresh dill, more to garnish

• ½ tsp lemon zest

• 1 tbsp lemon juice, more to taste

• Kosher salt, to taste

Crispy chicken thighs with couscous

• 4 chicken thighs, bone-in and skin-on

• 1 ½ tsp cumin

• Kosher salt 

• Black pepper

• 2 tbsp olive oil

• 4-5 shallots, peeled and halved (core intact if possible)

• 5-6 garlic cloves, peeled

• ½ tsp chili flakes

• ⅔ cup dry white wine

• 1 cups chicken stock

• 1 tbsp ghee

• 1 cup frozen peas

• 1 cup dried couscous

Directions

Herby yogurt

1. Add the yogurt, fresh mint, dill, lemon zest, lemon juice, and a liberal pinch of kosher salt to a small blender. Blend the mixture until well combined, and adjust to taste with more lemon juice or salt. Keep in the fridge until you’re ready to serve. 

2. Alternatively, you can blend this mixture with an immersion blender, or omit the blending completely and finely chop the herbs and stir everything together in a bowl.

Crispy chicken thighs with couscous

1. Preheat the oven to 400°F.

2. Pat the chicken thighs dry and season them generously with kosher salt, black pepper, and the cumin. 

3. Preheat an oven-safe pan or cast-iron (I use a 10 inch pan with a tall side) over medium heat. Add the olive oil. 

4. Once the oil is hot, place the chicken thighs skin-side down in the pan. Cook for 7-9 minutes, until some of the fat has rendered and the skin is golden brown. 

5. Flip the chicken and cook on the other side for 2-3 minutes, then remove the chicken thighs onto a plate. It’s fine if they are still undercooked at this point. 

6. In the same pan, add the shallot halves and garlic cloves to the oil. Once the shallots have begun to char on the first side, 4-5 minutes, flip them and the garlic cloves over to cook on the other side. 

7. Season the shallots and garlic with a pinch of kosher salt, a few cranks of black pepper, and the red chili flakes. Gently stir to coat in the seasonings and cook for another 1-2 minutes.

8. Deglaze the pan with the white wine. Bring the wine to a simmer and cook for a few minutes, then turn off the heat and place the chicken thighs, skin-side up, back into the pan.

9. Place the pan in the oven and roast the chicken until it reaches an internal temperature of 160 F. This should take 8-10 minutes depending how large your chicken thighs are. 

10. Take the pan out of the oven and remove the chicken thighs onto a fresh plate to rest. Place the pan over medium-high heat and add the ghee, chicken stock, and frozen peas. 

11. Once the mixture reaches a boil, stir in the couscous, turn off the burner, and place a lid over the pan. Allow it to sit for 5 minutes, then remove the lid and fluff the couscous with a spoon.

12. Serve the chicken on top of the couscous and garnish with fresh dill and mint leaves. Serve with the herby yogurt.