Chicken & Couscous Skillet

Method

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper.
3. Place the chicken skin-side down and sear for 6-8 minutes until golden and crispy Flip and sear the other side for 3-4 minutes. Remove from the skillet and set aside.
4. Reduce heat to medium. Add the remaining 1 tbsp olive oil to the skillet.
5. Sauté the shallots for 2 minutes until softened, then add the garlic and cook for another 30 seconds.
6. Stir in the pearl couscous, Baharat salt and pepper. Toast for 1-2 minutes, stirring often, until the couscous is lightly golden and aromatic.
7. Add the chicken stock, scraping the bottom of the skillet to deglaze any browned bits. Bring to a simmer.
8. Nestle the chicken thighs back into the skillet, skin-side up, ensuring they’re partially submerged in the liquid.
9. Cover with a lid, reduce the heat to low, and simmer for 15-18 minutes, or until the couscous is tender, the liquid has been absorbed, and the chicken is cooked through (internal temp of 165°F/74°C).
10. Squeeze lemon juice over the dish and sprinkle with fresh dill.
11. Serve with greek yogurt and enjoy!