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
Units
Scale
- 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!
