Servings: 6 servings
Calories: 402kcal
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 1-2 tablespoon avocado oil
- 2 teaspoon kosher salt
- 2 teaspoon smoked paprika
- 1 teaspoon granulated onion
- 1 tsp granulated garlic
- ½ teaspoon turmeric
- ½ teaspoon fresh ground pepper
- 1 med yellow onion, diced
- 8 oz baby bella mushrooms, sliced
- 4-5 cloves garlic
- 2¾ cups chicken broth this needs to be very hot
- juice of 1 lemon
- 1½ cups couscous
- 2 tablespoon butter
- ½ cup parmesan cheese, grated or, more per your taste.
- fresh ground pepper and flaky sea salt, to top
Instructions
- Season the chicken thighs with kosher salt, fresh ground pepper, granulated garlic, granulated onion, smoked paprika, and turmeric, making sure the seasoning coats both sides well.
- In a large skillet over medium-high heat, sear the chicken skin-side down for 4–5 minutes until golden. Flip and cook the second side for another 4–5 minutes, then remove and set aside.
- Reduce the heat to medium. If needed, add a small drizzle of avocado oil, then add the onion, garlic, and mushrooms. Sauté for a few minutes until fragrant.
- Pour in the hot broth and scrape up all the browned bits from the bottom of the skillet.
- Return the chicken to the skillet, nestling it into the broth and vegetables. Cover and cook for about 15 minutes, or until the chicken reaches 165° internal temperature.
- Turn off the heat and stir in the couscous, making sure it is fully coated in the broth. Add the lemon juice and butter, cover again, and let it sit for 5 minutes.
- Remove the lid, fluff the couscous with a fork, then finish with grated parmesan, extra pepper, and flaky sea salt.
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 39g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1438mg | Potassium: 585mg | Fiber: 3g | Sugar: 2g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg
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