Lemon-Braised Chicken with Pearl Couscous, Artichokes, and Chickpeas
Before You Begin
Ingredients · Servings 4 to 6
- ¼ cup extra-virgin olive oil, divided
- 2 teaspoons grated lemon zest plus ¼ cup juice, divided (2 lemons)
- 2 garlic cloves, minced
- 2 teaspoons table salt, divided
- 2 teaspoons dried oregano, divided
- 1 teaspoon smoked paprika
- 1 teaspoon pepper
- 1 teaspoon ground turmeric, divided
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 2 shallots, sliced thin
- 1½ cups pearl couscous
- 1¾ cups water
- 1 (14-ounce) can artichoke hearts, rinsed and quartered
- 1 (15-ounce) can chickpeas, rinsed
- 2 tablespoons finely chopped preserved lemon peel (see note)
- 2 ounces (2 cups) baby arugula
Method · 1 h 15 min
- Whisk 2 tablespoons extra-virgin olive oil, 1 teaspoon grated lemon zest and 2 tablespoons lemon juice, 2 minced garlic cloves, 1½ teaspoons table salt, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon pepper, and ½ teaspoon ground turmeric together in large bowl. Pat 8 trimmed bone-in chicken thighs dry with paper towels, then add to bowl and turn to coat thoroughly. (Chicken can be refrigerated in marinade for up to 24 hours.)
- Transfer coated chicken skin side down to cold 12-inch nonstick skillet, scraping any remaining marinade in bowl over top of chicken in skillet. Cook over medium heat until skin is crispy and golden, about 9 minutes. Flip chicken and continue to cook until second side is well browned, 6 to 8 minutes. Transfer chicken to plate.
- Pour off all but 1 tablespoon fat from skillet. Add 2 thinly sliced shallots and cook over medium heat until golden, 2 to 4 minutes. Transfer to large bowl and set aside. Wipe out skillet. Stir in 1½ cups pearl couscous and cook, stirring often, until half of grains are golden, about 3 minutes. Stir in 1¾ cups water, remaining ½ teaspoon ground turmeric, and remaining ½ teaspoon table salt and bring to boil.
- Stir in 1 can rinsed and quartered artichoke hearts and 1 can rinsed chickpeas, then place chicken skin side up on top of couscous, drizzling with any accumulated juices. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and chicken registers at least 175 degrees, 15 to 20 minutes.
- Transfer chicken to serving platter. Whisk 2 tablespoons finely chopped preserved lemon peel, remaining 2 tablespoons oil, remaining 1 teaspoon grated lemon zest and remaining 2 tablespoons juice, and remaining 1 teaspoon dried oregano together in bowl. Transfer couscous mixture to bowl with shallots and stir in 2 cups baby arugula. Serve couscous with chicken, drizzling individual portions with dressing.
If using salt-preserved lemons, be sure to rinse them before using them in this recipe. There’s no need to rinse preserved lemons in brine; just drain them before chopping. You will need a 12-inch nonstick skillet with a tight-fitting lid for the recipe.
