A Little Nutrition Bonus
Between the chicken, chickpeas, and couscous, this meal provides protein, fiber, and carbohydrates to help make it a satisfying family dinner.
It's also a great reminder that nourishing meals don't have to be complicated or unfamiliar. Sometimes the meals we grew up eating become the ones our own kids love most.
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: Approximately 1 hour
Servings: 5–6
Ingredients
For the Chicken & Homemade Broth
2 lbs bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium yellow onion, quartered
2 bay leaves
1 cinnamon stick
½ teaspoon ground allspice
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt, plus more to taste
5 cups water, plus more if needed
For the Chicken Seasoning
1 tablespoon olive oil
½ teaspoon paprika
¼ teaspoon ground allspice
1 teaspoon tomato paste (optional)
Salt and black pepper, to taste
For the Pearl Couscous
2 cups dry tri-color pearl couscous
1 medium-large yellow onion, finely diced
1½ tablespoons olive oil
3 cups reserved homemade chicken broth, plus additional broth as needed
1 can (15 oz) chickpeas, rinsed and drained
⅓ teaspoon ground cumin
⅓ teaspoon ground coriander
⅓ teaspoon ground allspice
Salt and black pepper, to taste
Instructions
Brown the chicken. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken thighs, skin-side down, and brown for 3–4 minutes. Flip and brown the other side for approximately 3 minutes.
Prepare the homemade broth. Add the quartered onion, bay leaves, cinnamon stick, allspice, paprika, black pepper, salt, and water. Bring to a boil, reduce to a gentle simmer, and partially cover. Cook for approximately 30–40 minutes, until the chicken is tender and reaches at least 165°F internally.
Reserve the broth. Remove the chicken and strain the broth. Taste and adjust the seasoning as needed.
Broil the chicken. Preheat the broiler. Place the chicken on a foil-lined baking sheet. Combine olive oil, paprika, allspice, optional tomato paste, salt, and pepper. Pat the chicken skin dry and brush with the mixture. Broil 6–8 inches from the heating element for approximately 3–5 minutes, watching closely, until golden.
Sauté the onion. Heat 1½ tablespoons olive oil in a separate large saucepan over medium heat. Add the diced onion and cook for 5–6 minutes until softened.
Toast the couscous. Add the dry pearl couscous and stir for approximately 2 minutes.
Add broth and spices. Pour in 3 cups homemade chicken broth. Stir in the cumin, coriander, allspice, and black pepper. Bring to a gentle boil, reduce to low, and cover. Simmer for approximately 10–12 minutes, stirring occasionally.
Add the chickpeas. Stir in the rinsed chickpeas. Cover and continue cooking another 3–5 minutes until the couscous is tender and the chickpeas are heated through. Add additional broth gradually if the mixture becomes dry before the couscous is cooked.
Serve. Spoon the couscous and chickpeas onto a platter and arrange the golden chicken thighs on top. Add a little warm reserved broth if desired.
Tips & Notes
Homemade broth makes the difference. It's what gives the couscous such a rich, comforting flavor.
Use pearl couscous, not regular fine couscous. The cooking method and liquid requirements are different.
Adjust the seasonings to your taste. The coriander, cumin, and allspice add warmth without overpowering the chicken.
Keep extra broth available. It's great for adjusting the couscous texture or reheating leftovers.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
