Mediterranean Chicken and Couscous Skillet

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 200 g chicken thighs

• 1 tbsp olive oil

• 1/2 onion

• 1/2 red bell pepper

• 1/2 zucchini

• 2 garlic cloves

• 100 g cherry tomatoes

• 100 g chickpeas

• 60 g couscous

• 90 ml water

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 lemon

• 30 g feta cheese

Tools you'll need

Instructions

1. 1

   Pat the chicken thighs dry and season with 0.25 tsp salt and a pinch of black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   ~2 min
2. 2

   Place the chicken thighs skin-side down in the skillet. Cook until deeply browned, about 5 minutes per side. Transfer to a plate and set aside.

   ~10 min
3. 3

   While step 2 cooks

   While the chicken browns, dice the onion, red bell pepper, and zucchini into 1 cm pieces. Mince the garlic cloves.

   ~5 min
4. 4

   In the same skillet, add the onion, red bell pepper, zucchini, and garlic. Cook over medium heat until the vegetables are tender and lightly browned, about 5 minutes.

   ~5 min
5. 5

   Add the cherry tomatoes and chickpeas to the skillet. Cook for 2 minutes, stirring occasionally, until the tomatoes soften.

   ~2 min
6. 6

   Return the chicken thighs to the skillet, nestling them into the vegetables. Add 90 ml water, cover, and simmer until the chicken reaches 74°C/165°F, about 5 minutes.

   ~5 min
7. 7

   While step 6 cooks

   While the chicken simmers, place the couscous in a heatproof bowl. Pour 90 ml boiling water over it, add a pinch of salt, cover, and let stand for 5 minutes. Fluff with a fork.

   ~5 min
8. 8

   Squeeze the juice of half a lemon over the skillet. Serve the chicken and vegetables over the couscous, and crumble the feta cheese on top.

   ~2 min