Description
Savor the rich flavors of this Mediterranean-inspired Chicken Thighs with Spiced Couscous and Carrots recipe. Tender, spice-rubbed chicken thighs are seared and baked to crispy perfection, accompanied by fluffy couscous cooked with tender carrots and aromatic spices. A vibrant mix of cumin, paprika, and cinnamon creates a warm spice profile, while fresh parsley and lemon juice brighten the dish. This easy yet impressive meal is perfect for a satisfying family dinner or special occasion.
Ingredients
Scale
Chicken and Spice Rub
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Couscous and Vegetables
- 1 cup couscous
- 1 1/4 cups chicken broth
- 1 tablespoon butter
- 2 large carrots, peeled and thinly sliced
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
- Lemon wedges for serving (optional)
Instructions
- Prepare the spice rub: In a small bowl, combine ground cumin, coriander, paprika, cinnamon, garlic powder, salt, and black pepper. Mix well to create the spice blend.
- Season the chicken: Pat the chicken thighs dry with paper towels. Rub the spice blend evenly all over each chicken thigh, ensuring good coverage.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–6 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 2 minutes on the other side.
- Bake the chicken: Transfer the skillet to a preheated oven at 400°F (200°C). Bake the chicken for 20–25 minutes or until it reaches an internal temperature of 165°F (74°C), ensuring it is cooked through and juices run clear.
- Cook the couscous and carrots: While the chicken bakes, bring chicken broth to a boil in a saucepan. Add the sliced carrots and cook for 3–4 minutes until just tender. Stir in the couscous and butter, cover the pan, and remove from heat. Let it sit covered for 5 minutes to allow the couscous to absorb the broth.
- Finish the couscous: After 5 minutes, fluff the couscous with a fork to separate the grains. Stir in the fresh lemon juice and chopped parsley for brightness and freshness.
- Serve: Spoon the spiced couscous and carrots onto serving plates. Top each serving with a crispy baked chicken thigh. Garnish with additional parsley or lemon wedges if desired. Serve immediately.
Notes
- Boneless chicken thighs can be substituted; reduce baking time to 15–18 minutes to avoid overcooking.
- For added sweetness and texture, stir in raisins or chopped dried apricots into the couscous.
- This dish pairs beautifully with a side of Greek yogurt or tzatziki for a creamy contrast.
