This easy one-skillet meal cooks up under the broiler in no time. It starts with chunks of chicken meat marinated in a mixture of yogurt and spices, tandoori-style. The chicken is then broiled with its marinade until the meat is browned and tender. After that, the cooking liquid is used to steam couscous, giving it an extra dose of flavor. Dates and almonds round out the dish.
Why It Works
- Cooking the marinade yields extra juices in the pan, which are then used to cook the couscous.
- Using dark chicken meat guarantees juicier results, no matter how long the chicken is cooked.
- Yield:Serves 2-4
- Active time: 30 minutes
- Total time:30 minutes plus at least 1 hour marinating time
- 8 ounces (225g) yogurt
- 2 ounces (60ml) fresh lemon juice, divided
- 1 tablespoon tandoori spice blend, such as Penzey's
- Kosher salt
- 1 pound (450g) boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 cup (2 1/2 ounces; 70g) slivered almonds
- 1 cup (5 1/2 ounces; 150g) dry couscous
- 1/3 cup (1 3/4 ounces; 50g) pitted dates, chopped
- 1/2 cup roughly chipped flat-leaf parsley, for garnish
In a mixing bowl, stir together yogurt, 1 ounce (30ml) lemon juice, and tandoori spices. Season with salt. In a plastic zipper-top bag, combine chicken and yogurt mixture and mix thoroughly to coat. Marinate in the refrigerator for at least 1 hour and up to 8 hours.
Scrape chicken and yogurt marinade into the same skillet. Broil, turning once, until chicken is browned on both sides and just cooked through, about 6 minutes per side (again, check frequently as broilers vary). Using a slotted spoon, remove chicken pieces from the skillet and set aside in a warm place.
Scrape yogurt mixture from the skillet into a heatproof measuring cup. If needed, stir in enough water to bring the total volume up to 1 cup. Return 1 cup of the yogurt mixture to the skillet and broil until boiling, about 2 minutes.
Add the couscous to the skillet, scatter dates on top and cover skillet to allow couscous to steam in the hot liquid for 5 minutes. Uncover. Either directly in the skillet or in a serving bowl, toss couscous with half the toasted almonds, half the parsley, and the remaining lemon juice. Top with the chicken, garnish with the remaining almonds and parsley, and serve.