Roasted Chicken Thighs With Artichokes & Pearl Couscous

September 10, 2020
1 Rating
Photo by Tim Morrish
Author Notes

Pearl couscous or Israeli couscous is a type of pasta made from semolina flour. It works really well in casseroles and skillet bakes because it retains its wonderfully chewy texture while absorbing flavor from the other elements in the dish—in this case, chicken and marinated artichokes. This casserole would be equally delicious with salmon fillets or pork chops in place of the chicken; use whichever protein is your favorite.
Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Miele. —The Editors

  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 4
  • For the topping:
  • 3 tablespoons olive oil
  • 1 clove garlic, grated
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons chopped parsley
  • Zest of 1 lemon
  • Coarse salt and freshly ground pepper
  • For the roasted chicken thighs:
  • 4 bone-in, skin-on chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1 bunch scallions (about 8), sliced
  • 1 (14- ounce) can quartered artichoke hearts, rinsed, drained, and patted dry
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 1/2 cups pearl couscous
In This Recipe
  1. Prepare the topping: Heat the oven to 375°F. In a medium bowl, stir together the olive oil and the garlic. Add the panko and gently toss to combine. (Take care not to grind the panko down into fine crumbs.) Spread the panko mixture onto a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer the crumbs to the bowl and toss with the parsley, lemon zest, and season with salt and pepper to taste.
  2. Meanwhile, prepare the chicken: Season the chicken thighs well with salt and pepper. Heat the olive oil in a large, high- sided skillet over medium-high heat. Cook the chicken, skin-side down until the skin is deep golden brown, about 8 minutes. Transfer to a plate.
  3. Add the pearl couscous and cook, stirring, until it is golden brown in spots. Add the scallions and the artichokes and cook until the scallions are softened, about 2 minutes. Season with salt and pepper. Stir in mustard, lemon juice, chicken broth, and milk. Set the chicken on top, skin-side up. Transfer to the oven and bake until the couscous is tender and the chicken is cooked through, about 25 minutes.
  4. Top the finished dish with the panko topping to serve.

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