Description
Baked Tomato Chicken Thighs with Couscous is a flavorful one-dish meal combining tender, spicy chicken thighs roasted with a vibrant medley of vegetables and served over pearl couscous infused with tomato paste, lemon, and fresh tarragon. This Mediterranean-inspired recipe offers a comforting and visually appealing dinner that's perfect for family meals 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, and sliced into 1/2-inch half moons
- 8 ounces cherry tomatoes, quartered
- 4 garlic cloves, minced
Chicken and Seasonings
- 6 large bone-in, skin-on chicken thighs
- 1 teaspoon baharat spice
- 1 teaspoon turmeric
- Kosher salt
- Freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
Couscous and Broth
- 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 the oven: Place a rack in the middle of the oven and preheat to 400°F to ensure even roasting.
- Prepare the vegetable base: In a large baking dish (about 15x12 inches), combine chopped bell peppers, red onion, celery, carrot, leek, cherry tomatoes, and minced garlic. Drizzle with 2 tablespoons olive oil, season generously with kosher salt and freshly ground pepper, then toss until all vegetables are evenly coated.
- Season the chicken: Pat chicken thighs dry with paper towels. Season all over with kosher salt, black pepper, baharat spice, and turmeric. Rub the spices into the chicken for full flavor coverage.
- Roast the chicken and vegetables: Nestle the seasoned chicken thighs skin side down into the vegetable mixture in the baking dish. Place the dish uncovered in the preheated oven and roast for 30 minutes to start cooking the chicken and soften the vegetables.
- Prepare the couscous mixture: Carefully remove the pan from the oven and transfer the chicken to a plate. Add tomato paste, pearl couscous, vegetable broth, lemon zest, lemon juice, and most of the chopped tarragon (reserve some for garnish) to the baking dish. Stir to combine thoroughly with the vegetable mixture.
- Return chicken to couscous: Place the chicken thighs skin side up on top of the couscous and vegetable mixture. Make sure the chicken skin is exposed to allow it to crisp up while the flesh is nestled into the couscous.
- Finish baking: Return the baking dish to the oven and roast uncovered for an additional 30 minutes, until the couscous has absorbed most of the liquid and the chicken skin is golden crisp.
- Serve: Remove the baking dish from the oven, garnish with the reserved fresh tarragon, and serve immediately for a warm, comforting dinner.
Notes
- This dish blends Middle Eastern and Mediterranean flavors, making it a unique and tasty option for any dinner.
- Use bone-in, skin-on chicken thighs for maximum flavor and crispy skin texture.
- To keep the chicken skin crispy, make sure it is positioned exposed on top of the couscous during the final baking step.
- Vegetable broth can be substituted with chicken broth for richer taste.
- For a spicier version, add a pinch of chili flakes or harissa paste to the vegetables before roasting.
- This recipe is perfect for meal prepping as it reheats well and flavors develop even more after a day.
Nutrition
- Serving Size: 1 serving
- Calories: 627.1 kcal
- Sugar: 5.9 g
- Sodium: 469.6 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: 141.6 mg
