Description
Baked Tomato Chicken Thighs with Couscous is a flavorful and comforting one-dish meal that combines tender, spiced chicken thighs roasted with a vibrant mix of vegetables and pearl couscous. Infused with Middle Eastern and Mediterranean spices like baharat and turmeric, this hearty dinner is enhanced by fresh lemon and tarragon for a bright, aromatic finish. Perfect for an easy yet impressive family dinner or entertaining guests.
Ingredients
Scale
Vegetables and Aromatics
- 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, sliced into 1/2-inch half moons
- 8 ounces cherry tomatoes, quartered
- 4 garlic cloves, minced
Chicken and Seasoning
- 6 large bone-in, skin-on chicken thighs
- 1 teaspoon baharat spice
- 1 teaspoon turmeric
- Kosher salt, to taste
- Freshly ground pepper, to taste
Additional 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 Oven: Place a rack in the middle of the oven and preheat to 400°F to ensure even roasting.
- Prepare Vegetables: In a large 15x12-inch baking dish, combine bell peppers, onion, celery, carrot, leek, cherry tomatoes, garlic, olive oil, and a generous pinch of kosher salt and freshly ground pepper. Toss until everything is evenly coated with the olive oil.
- Season Chicken: Pat chicken thighs dry with paper towels. Season all over with kosher salt, pepper, baharat spice, and turmeric. Rub the spices thoroughly into the chicken.
- Roast Chicken and Vegetables: Nestle the chicken thighs skin-side down into the vegetable mixture in the baking dish. Roast uncovered in the preheated oven for 30 minutes to start cooking the chicken and soften the vegetables.
- Add Couscous Mixture: Carefully remove the pan from the oven. Transfer the chicken to a rimmed plate. Stir tomato paste, pearl couscous, broth, lemon zest, lemon juice, and most of the tarragon (reserving some for garnish) into the vegetable mixture in the dish.
- Return Chicken to Dish: Place the chicken thighs skin-side up on top of the couscous and vegetables. Tuck the chicken flesh mostly into the couscous so it absorbs flavor, but keep the skin exposed to brown and crisp.
- Finish Roasting: Return the dish to the oven and roast for an additional 30 minutes until the liquid is mostly absorbed, the couscous is tender, and the chicken skin is crispy and golden.
- Serve: Remove from oven, garnish with the reserved tarragon, and serve hot.
Notes
- For a more intense flavor, you can marinate the chicken with spices and lemon juice for 1 hour before cooking.
- If you prefer a gluten-free version, substitute the pearl couscous with gluten-free grains such as quinoa or millet.
- Use chicken broth instead of vegetable broth for a richer taste.
- The baharat spice can be found in Middle Eastern markets or online, but a mix of cinnamon, cumin, black pepper, coriander, and cloves can substitute.
- For crispier skin, avoid covering the dish while roasting and ensure the chicken skin is exposed during the final roasting step.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 627 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
