Succulent chicken thighs seared in aromatic garlic butter, nestled with fluffy couscous, cherry tomatoes, and baby spinach for a complete Mediterranean-inspired meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil
→ Garlic Butter
06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
→ Couscous & Vegetables
08 - 1 cup couscous
09 - 1 1/2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach
12 - 1/2 teaspoon dried thyme
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped
→ Finishing
15 - Lemon wedges for serving
# Step-by-Step Guide:
01 - Pat chicken thighs dry and season both sides generously with salt, pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the same skillet and allow to melt. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in couscous, cherry tomatoes, spinach, dried thyme, and lemon zest.
05 - Nestle seared chicken thighs on top of the couscous mixture. Cover skillet and simmer on low heat for 8-10 minutes until couscous is tender and chicken reaches an internal temperature of 165°F.
06 - Remove from heat. Fluff couscous with a fork and garnish with fresh parsley. Serve with lemon wedges.
