Chicken and Artichokes Couscous
Preparation Time: 20 min
Cooking Time: 40 min
Serves 4
INGREDIENTS
- 4 bone-in, skin-on chicken breast halves (about 3 1⁄2 lb)
- 1 11/2 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 1/4 cup all-purpose flour, divided
- 3 tbsp DaVinci extra-virgin olive oil, divided
- 2 (14-oz) cans Reese Quartered Artichokes, drained and halved
- 2 small red onions, vertically sliced
- 1 1/2 cups Castelvetrano or picholine olives, pitted and divided
- 3 cups chicken broth
- 1 lemon, thinly sliced
- 2 tbsp chopped fresh thyme, divided
- 1 tbsp chopped fresh parsley
- 2 cups cooked pearl couscous
DESCRIPTION
The bold flavors from this Mediterranean-inspired dish, are absolutely delectable. This recipe can be made in one pan. Easy clean up makes for a successful meal.
DIRECTIONS
1. Preheat oven to 375ºF. Pat chicken dry, and sprinkle with 1 tsp of the salt and 1⁄2 teaspoon of the pepper. Dust chicken with 2 tbsp of the flour.
2. Heat 2 tbsp of the oil in a large, enameled cast-iron skillet over medium-high. Add half of chicken to skillet, and cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a platter; keep warm.
3. Repeat procedure with remaining half of chicken. Add artichokes, onion, and 1 cup of the olives to skillet; cook, stirring occasionally, until onion is just softened, 3 to 4 minutes. Add remaining 2 tbsp flour to skillet; cook, stirring constantly, about 1 minute.
4. Add broth, lemon slices, and 1 tbsp of the thyme, scraping bottom of skillet to loosen any browned bits. Return chicken to skillet, nestling into sauce. Cover and cook 20 minutes. Uncover and cook until a thermometer inserted in thickest portion of chicken registers 165°F, about 15 minutes.
5. Coarsely chop remaining 1⁄2 cup olives. Combine chopped olives, parsley, and remaining 1 tbsp thyme, 1 tbsp oil, 1⁄2 tsp salt, and 1⁄4 tsp pepper.
6. Serve chicken, artichoke mixture, and chopped olive-herb mixture over couscous.
2. Heat 2 tbsp of the oil in a large, enameled cast-iron skillet over medium-high. Add half of chicken to skillet, and cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a platter; keep warm.
3. Repeat procedure with remaining half of chicken. Add artichokes, onion, and 1 cup of the olives to skillet; cook, stirring occasionally, until onion is just softened, 3 to 4 minutes. Add remaining 2 tbsp flour to skillet; cook, stirring constantly, about 1 minute.
4. Add broth, lemon slices, and 1 tbsp of the thyme, scraping bottom of skillet to loosen any browned bits. Return chicken to skillet, nestling into sauce. Cover and cook 20 minutes. Uncover and cook until a thermometer inserted in thickest portion of chicken registers 165°F, about 15 minutes.
5. Coarsely chop remaining 1⁄2 cup olives. Combine chopped olives, parsley, and remaining 1 tbsp thyme, 1 tbsp oil, 1⁄2 tsp salt, and 1⁄4 tsp pepper.
6. Serve chicken, artichoke mixture, and chopped olive-herb mixture over couscous.