Description
Baked Tomato Chicken Thighs with Couscous is a flavorful and comforting one-dish dinner that combines tender, spiced chicken thighs with a vibrant mix of roasted vegetables and pearl couscous. Infused with Middle Eastern spices like baharat and turmeric, fresh lemon, and aromatic tarragon, this recipe offers a delightful blend of Mediterranean and Middle Eastern flavors, perfect for family meals or dinner parties.
Ingredients
Scale
Vegetables
- 2 bell peppers (mix of red and yellow), chopped
- 1 red onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 medium leek, trimmed, halved lengthwise, and sliced into 1/2-inch half moons
- 8 ounces cherry tomatoes, quartered
- 4 garlic cloves, minced
Chicken and Seasonings
- 6 large bone-in, skin-on chicken thighs
- 1 teaspoon baharat spice
- 1 teaspoon turmeric
- Kosher salt
- Freshly ground pepper
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 2 cups pearl couscous
- 2 cups vegetable broth or chicken broth
- 1 large lemon, zested and juiced
- 1 small bunch (1 oz) tarragon, finely chopped
Instructions
- Preheat the oven: Place a rack in the middle of the oven and preheat it to 400°F to prepare for roasting.
- Season the vegetables: In a large baking dish (about 15x12 inches), combine the chopped bell peppers, onion, celery, carrot, leek, cherry tomatoes, minced garlic, olive oil, and a generous pinch of salt and pepper. Toss everything well to make sure the vegetables are evenly coated with olive oil.
- Prepare and roast the chicken: Pat the chicken thighs dry with paper towels. Season thoroughly on all sides with salt, pepper, baharat, and turmeric, rubbing the spices into the meat. Nestle the chicken thighs skin side down into the vegetable mixture. Place the dish in the hot oven and roast uncovered for 30 minutes.
- Add couscous and combine: Carefully remove the pan from the oven and transfer the chicken to a rimmed plate. Stir the tomato paste, pearl couscous, broth, lemon zest, and lemon juice into the vegetable mixture in the baking dish. Reserve some tarragon for garnish and mix the remainder into the dish.
- Return chicken to baking dish: Place the chicken thighs skin side up on top of the couscous and vegetables. Make sure the flesh is nestled into the couscous mixture while the skin remains exposed to achieve crispiness.
- Finish baking: Return the dish to the oven and continue roasting until most of the liquid has absorbed into the couscous and the chicken skin is crispy, about 30 more minutes.
- Serve: Remove from the oven, garnish with the reserved tarragon, and serve hot for a delicious, hearty meal.
Notes
- This recipe is perfect as a comforting one-dish meal that balances rich Middle Eastern spices with fresh lemon and herbs.
- Use bone-in, skin-on chicken thighs for the best flavor and texture; skin crisps nicely while keeping the meat juicy.
- For a gluten-free version, substitute pearl couscous with gluten-free grains like quinoa or millet.
- Leftovers reheat well and flavors deepen after a day, making it a great make-ahead dish.
- You can swap vegetable broth for chicken broth if you prefer a richer flavor.
- If baharat spice is not available, a blend of cinnamon, allspice, black pepper, and paprika can be used instead.
Nutrition
- Serving Size: 1 serving
- Calories: 627.1 kcal
- Sugar: 5.9 g
- Sodium: 470 mg
- Fat: 29.4 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 19.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 57.5 g
- Fiber: 5.6 g
- Protein: 32.6 g
- Cholesterol: 142 mg
