Moroccan Chicken Thighs with Fennel & Couscous
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Chicken thighs are typically my go-to piece for optimal flavour and they happen to be cheaper most of the time too. I love using bone-in, skin on thighs for creating the most flavour in recipes. And pairing bone-in, skin on chicken thighs with Moroccan spices, thinly sliced fennel, lemon and seared dates is actual heaven. These chicken thighs with fennel recipe is simple to make, packed with flavour and fairly hands off making it a great weeknight dinner.
Ingredients
- chicken thighs (skin on, bone-in)
- extra virgin olive oil
- kosher salt & pepper
- Ras el Hanout
- lemon
- fennel
- shallots
- garlic cloves
- pearl couscous
- medjool dates
- pine nuts (optional)
- fresh mint leaves
How to Make Seared Chicken Thighs with Fennel
Let the chicken thighs sit out at room temperature for 15 minutes prior to cooking (if possible). Pat dry with paper towel and toss with oil, salt, pepper, ras el hanout and lemon zest.
Preheat the oven to 400ºF.
Heat a large skillet over medium heat and place the chicken in the skillet, skin side down and cook for two minutes. Lower the heat to medium-low and continue cooking for six to seven minutes, rotating the chicken around the skillet every few minutes, but not flipping them over. Cook until the chicken skin is browned and crispy and then flip and cook for two minutes. Remove with a slotted spoon and set aside on a plate, skin side up.
Add the fennel and shallot, scraping up any bits on the bottom of the skillet, adding a small splash of water if needed to remove anything. Season with salt and pepper and cook until just starting to soften a little, about three to four minutes. Add the garlic during the last minute and cook until just fragrant. If things are sticking, add a splash of oil if needed.
Place the chicken back in the skillet on top of the fennel/shallot mixture, skin side up. Transfer to the oven and cook for 23 to 25 minutes, or until cooked through.
Meanwhile, heat a medium sized pot over medium-low and drizzle in 2 tbsps of extra virgin olive oil. Add the couscous and toss to coat. Cook until toasted and just starting to brown, stirring often, about two to three minutes. Pour in the water, increasing the heat to medium-high and bring to a boil. Reduce the heat to low, cover and cook for 13 to 14 minutes, or until tender and cooked through.
Remove the couscous from the heat and season with salt. Drizzle with a bit more olive oil to prevent it from sticking together.
Heat a small skillet over medium-low heat and drizzle with olive oil. Add the dates and sear for two minutes per side, until charred.
Divide the couscous, chicken and fennel mixture onto plates. Add the dates, pine nuts (if using) and fresh mint. Serve with lemon. Enjoy!
Tips
- Pat the chicken dry: in order to get crispy chicken skin, be sure to pat the chicken dry with paper towel first. Then season liberally with salt and other seasoning.
- Move the chicken around: to avoid any sticking and ensure the chicken thighs cook evenly, move them around the skillet every so often. But don’t flip them until they’re nice and golden brown on the skin side.
- Skin-on, bone in: this recipe is for bone-in, skin on chicken thighs. If you use a different cut, be sure to use one with skin on and adjust the cooking time as needed.
- Use a large skillet: if you’re making more than four to five chicken thighs, use a large skillet so the chicken has enough room to cook properly.
Substitutions
- Pearl couscous: use regular couscous, or a different grain like orzo.
- Fresh mint: use fresh parsley or cilantro instead.
- Pine nuts: omit, or use toasted and chopped walnuts or almonds.
Ingredients & Products I Recommend
Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
Made-In Cookware: I absolutely adore my Made-In cookware, including the skillets, wok and saucier. I’ve purchased these products on my own and have been using them over the past two years. They’re well made and built to last and can easily be used on the stovetop and in the oven up to 800F. Used in commercial kitchens and restaurants, there is a reason why these are so popular and well loved.
Moroccan Chicken Thighs with Fennel
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 1x
- Category: Dinner
- Method: oven, stovetop
- Cuisine: Moroccan
Description
These flavour packed Moroccan chicken thighs with fennel is quick and easy for a weeknight dinner. Serve with couscous, lemon wedges and fresh mint.
Ingredients
- 2 1/2 lbs. chicken thighs (skin on, bone-in)
- 2 tbsps extra virgin olive oil, plus more for cooking
- 1 tsp kosher salt, plus freshly cracked pepper
- 2 tsp Ras el Hanout
- zest from 1/2 lemon
- 1 large bulb fennel, cored and thinly sliced on a mandolin
- 3 large shallots, thinly sliced
- 2 garlic cloves, minced
- 1 cup pearl couscous
- 1 1/2 cup water
- 8 large medjool dates, pitted and halved lengthwise
- 1/4 cup pine nuts, toasted (optional)
- 1/4 cup fresh mint leaves, torn
- lemon wedges, for serving
Instructions
- Let the chicken thighs sit out at room temperature for 15 minutes prior to cooking (if possible). Pat dry with paper towel and toss with oil, salt, pepper, ras el hanout and lemon zest.
- Preheat the oven to 400ºF.
- Heat a large skillet over medium heat and place the chicken in the skillet, skin side down and cook for two minutes. Lower the heat to medium-low and continue cooking for six to seven minutes, rotating the chicken around the skillet every few minutes, but not flipping them over. Cook until the chicken skin is browned and crispy and then flip and cook for two minutes. Remove with a slotted spoon and set aside on a plate, skin side up.
- Add the fennel and shallot, scraping up any bits on the bottom of the skillet, adding a small splash of water if needed to remove anything. Season with salt and pepper and cook until just starting to soften a little, about three to four minutes. Add the garlic during the last minute and cook until just fragrant. If things are sticking, add a splash of oil if needed.
- Place the chicken back in the skillet on top of the fennel/shallot mixture, skin side up. Transfer to the oven and cook for 23 to 25 minutes, or until cooked through.
- Meanwhile, heat a medium sized pot over medium-low and drizzle in 2 tbsps of extra virgin olive oil. Add the couscous and toss to coat. Cook until toasted and just starting to brown, stirring often, about two to three minutes. Pour in the water, increasing the heat to medium-high and bring to a boil. Reduce the heat to low, cover and cook for 13 to 14 minutes, or until tender and cooked through.
- Remove the couscous from the heat and season with salt. Drizzle with a bit more olive oil to prevent it from sticking together.
- Heat a small skillet over medium-low heat and drizzle with olive oil. Add the dates and sear for two minutes per side, until charred.
- Divide the couscous, chicken and fennel mixture onto plates. Add the dates, pine nuts (if using) and fresh mint. Serve with lemon. Enjoy!
