Chicken with Pearl Couscous

The phrase "stubborn as a mule" took on a whole new meeting these determined and headstrong animals at the Grand Canyon.🤣 These beautiful animals were tenacious and unshakable and all kinds of stubborn. 🐴   But, it turns out - stubborn mules are the perfect mode of transportation for anyone who wants a great view of the Grand canyon.🌄 

Safe to say we were all beginners to the world of mule riding.  It's a good thing that the animals knew what they were doing and where they were going. 😂  It didn't take us long to realize that we'd all get along much better if we just trusted the mules to take the lead and do what they are trained to do.  

We all have our strengths.  My power move is cooking chicken. 🐓😅  I never set out to be a master of chicken --- I think it just happened out of necessity.  I like to eat chicken and don't want to prepare it in the same way all the time, so I taught myself how to cook it in as many different ways that I could.  

If you're a fan of pan seared chicken with a super tasty pan sauce - you need to try this Chicken with Pearl Couscous recipe.  The list of ingredients is long but this chicken is big on flavor.  It just doesn't get any better than chicken with lemon, spinach, carrots, mint and pistachios.    

Chicken with Pearl Couscous
2 shallots
3 Tablespoons olive oil
1 teaspoon lemon zest, grated
2 Tablespoons lemon juice
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons salt
2 teaspoons fresh mint
1/2 teaspoon allspice
1/4 teaspoon pepper
8 bone in chicken thighs
2 carrots, peeled and cut into 1/2" pieces
1 1/2 cups pearl couscous
1 3/4 cups water
2 cups baby spinach, chopped coarse
1 cup torn mint leaves
1/2 cup pistachios, shelled

Combine shallots, 2 T. oil, lemon juice and red pepper flakes. 

Stir together lemon zest, garlic, 1 1/2 t. salt, mint, 1/4 t. pepper and 1 T. oil. 

Add chicken to lemon zest mixture and refrigerate up to 24 hours.  

Place chicken, skin side down, in a 12" skillet.  Cook until crispy.  Flip.

Cook on second side until well browned.  Transfer to a plate. 

Pour off all except 1 T. fat.  Add carrots, 1/4 t. salt and 1/4 t. allspice and cook until lightly browned. 

Stir in couscous and cook 3 minutes. 

Stir in water and 1/2 t. salt.  Bring to a boil. 

Place chicken on top of couscous, skin side up.  

Reduce heat to low, cover and simmer 15-20 minutes. (Until chicken is 175)

Transfer chicken to a serving platter.  

Transfer couscous to bowl with shallot mixture. 

Fold in spinach, mint and pistachios.

Transfer to serving platter with chicken.

This is warm, winter comfort food at its finest.  Flavorful chicken on a bed of creamy couscous and vegetables - I'm all in.😅  And I think you're going to love it too.  

Ciao!

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