Chicken and Couscous with a Punchy Relish
This is a mostly hands-off dinner that only needs a salad of assertive greens as accompaniment. The chicken gets a head start in the oven, but then finishes up by sharing its pan with the couscous. This way, the pasta laps up flavor from the meat, while getting crispy on top, and in turn, the steam coming up from the couscous keeps the chicken incredibly juicy. An intense slurry of anchovies, garlic, and lemon makes up most of the piquant dressing, with bursts of contrasting sweetness from the raisins. Youll want a large baking pan thats not much deeper than 2 inches. Pyrex and ceramic have the potential to crack when the liquids are added during roasting, so its best to avoid them this time. The baking dish I use is enameled metal and is 15 inches long, 11 1/2 inches wide, and with a depth of 1.5 inches, but a 13-inch paella pan would be fine. Keep in mind that if the pan is too deep, the sides of the chicken wont brown; if too small, there wont be a lovely crust on the couscous; if too large, the liquid will evaporate before everything is cooked. Its the Goldilocks of baked suppers, but when its right, its perfect.
This is a mostly hands-off dinner that only needs a salad of assertive greens as accompaniment. The chicken gets a head start in the oven, but then finishes up by sharing its pan with the couscous. This way, the pasta laps up flavor from the meat, while getting crispy on top, and in turn, the steam coming up from the couscous keeps the chicken incredibly juicy. An intense slurry of anchovies, garlic, and lemon makes up most of the piquant dressing, with bursts of contrasting sweetness from the raisins. Youll want a large baking pan thats not much deeper than 2 inches. Pyrex and ceramic have the potential to crack when the liquids are added during roasting, so its best to avoid them this time. The baking dish I use is enameled metal and is 15 inches long, 11 1/2 inches wide, and with a depth of 1.5 inches, but a 13-inch paella pan would be fine. Keep in mind that if the pan is too deep, the sides of the chicken wont brown; if too small, there wont be a lovely crust on the couscous; if too large, the liquid will evaporate before everything is cooked. Its the Goldilocks of baked suppers, but when its right, its perfect.
- 1 lemon
- 1 whole chicken, about 4 pounds
- 1 tablespoon butter, softened
- medium-grain kosher salt and freshly ground black pepper
- approximately 2.5 cups chicken stock or water
- 4 cloves garlic, with loose paper removed but unpeeled
- 8 ounces large pearl couscous (see note)
- 1/4 cup extra-virgin olive oil (it needn't be an expensive one but should taste good)
- 2 to 4 anchovy fillets, rinsed if salt-packed
- generous pinch of crushed red pepper flakes
- 1 1/2 tablespoons capers, rinsed if packed in salt, drained if packed in brine
- 2 tablespoons golden raisins or dried currants
- a couple of handfuls of flat-leaf parsley, chopped
- pickled caperberries, for garnish (optional)
- Carbohydrate 56 g(19%)
- Cholesterol 246 mg(82%)
- Fat 65 g(101%)
- Fiber 4 g(15%)
- Protein 70 g(140%)
- Saturated Fat 18 g(88%)
- Sodium 628 mg(26%)
- Calories 1107
Step-by-step
- Preheat an oven to 400°F with a baking pan on the lower middle rack.
- Pat the chicken dry with paper towels. Rub the butter all over the chicken, making sure to give the back a good coating. Season generously with salt and pepper, inside and out. Position the wing tips behind the back and tie the legs together. Place the chicken, breast side up, on the preheated pan. Roast for 30 minutes.
- Meanwhile, stir the juice from 1/2 lemon into the stock in a small saucepan. Heat over medium-low heat until steaming, then pop in the garlic. Pull from the heat and keep in a warm spot. (I leave it on top of the hot stove, but with the burner off.) After 30 minutes are up for the chicken, pour 1 cup of the liquid into the baking pan, holding back the garlic, and roast for 30 minutes more.
- Cut the juiced lemon half into wedges; keep the other half for the relish.
- Pull the baking pan from the oven. Sprinkle the couscous around the chicken. Pour the remaining liquid onto the couscous and tuck in the lemon wedges and soaked garlic. Return the baking pan to the oven and continue to roast until both the chicken and the couscous are cooked through, around 30 minutes. If the liquid is absorbed before the couscous is cooked, add more liquid, a half cup at a time, as needed.
- Let the baking pan stand for 10 minutes while you make the relish. Squeeze the (now) roasted garlic into a small skillet. Add the oil and set the pan over medium heat. When the oil is hot, add the anchovies and red pepper flakes. Cook, stirring and breaking up the anchovies and garlic, until they've turned into a grungy paste, 2 to 3 minutes. Add the capers to the pan, and cook for 1 minute more. Stir in the juice from the second half of the lemon, along with the raisins and half of the parsley. Reduce the heat and simmer for 2 minutes, then check for seasoning.
- Remove the chicken to a board and carve as you'd like. Fluff the couscous with a fork, then arrange the cut chicken on top. Scatter the rest of the parsley over the whole baking pan of chicken and couscous, and serve with the relish.
A Weeknight Wonder: Chicken and Couscous
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like an impossible task. My evenings are a whirlwind of homework help, soccer practice drop-offs, and the ever-present mountain of laundry. But even amidst the chaos, I crave a meal that nourishes my family and satisfies my own craving for something flavorful and satisfying. That's where this Chicken and Couscous recipe comes in.
This recipe is my absolute lifesaver. It’s incredibly versatile and can easily adapt to whatever ingredients I have on hand. I often swap out the couscous for quinoa or even rice, and the relish is always a delight – a vibrant burst of flavor that elevates the whole dish. The best part? It's mostly hands-off. The chicken roasts beautifully in the oven, and the couscous cooks right alongside it, soaking up all those delicious juices. The result is juicy, flavorful chicken with perfectly cooked, slightly crispy couscous. Cleanup is a breeze too - one pan to wash!
I love that this dish is so adaptable. Sometimes, I'll add some chopped vegetables like bell peppers or zucchini to the pan along with the couscous for extra nutrition. Other times, I'll simplify the relish by just using lemon juice, capers, and some fresh herbs. The beauty of this recipe is that it allows for creativity and experimentation, making it a perfect blank canvas for your culinary adventures.
The flavors are simply amazing. The punchy relish adds a bright, tangy counterpoint to the richness of the chicken and couscous. It’s a perfect balance of sweet, salty, and savory that will leave your taste buds singing. The chicken is incredibly juicy and flavorful, and the couscous has a delightful crispy texture on top. It's a dish that's both impressive and surprisingly easy to make, proving that a healthy and delicious weeknight dinner doesn't have to be complicated.
Why this recipe is perfect for busy weeknights:
- Minimal prep time: The ingredients are simple, and the preparation process is straightforward.
- One-pan wonder: Less washing up is a huge bonus after a long day.
- Mostly hands-off cooking: The oven does most of the work, freeing you up to tackle other tasks.
- Adaptable to your needs: Swap out ingredients based on your preferences and what you have on hand.
- Delicious and healthy: It's a well-balanced meal that provides protein, carbohydrates, and healthy fats.
This chicken and couscous recipe has quickly become a staple in our home. It’s a dish that the whole family enjoys, and it allows me to spend less time in the kitchen and more time connecting with my family. I hope you give it a try - you won't be disappointed!
