- Prep
- 25 min
- Cook
- 40 min
- Total time
- 65 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 660 kcal
Quick summary
“This rustic dish unites chicken thighs marinated in orange juice, Sicilian lemon, and smoked paprika, browned on the griddle and roasted until the skin crackles, over a fragrant bed of couscous with pistachios and apricots. An aromatic symphony of citrus, sweet, and crispy contrasts.”
What you need to know
- A marinada cítrica com alho e cominho amacia as fibras da coxa de frango e impregna sabor profundo na carne
- A selagem inicial na frigideira seguida de forno a 200°C garante pele estaladiça dourada e interior suculento
- O cuscuz marroquino enriquecido com pistaches e damascos equilibra notas agridoces e textura crocante
Ingredients
Main
- units Chicken thighs with skin and bone
- unit (juice and zest) Orange
- unit (juice and zest) Limão siciliano
- tablespoons Extra virgin olive oil
- dentes (picados) Garlic
- teaspoon Ground cumin
- teaspoon Smoked sweet paprika
- teaspoon Ground coriander
- sprig (chopped) Alecrim fresco
- teaspoon (leaves) Fresh thyme
- Salt
- Ground black pepper
- cup Moroccan couscous (medium grain)
- cup Hot chicken or vegetable broth
- cup (coarsely chopped) Pistachios
- xícara (picados) Dried apricots
- tablespoons (chopped) Hortelã fresca
- tablespoons (chopped) Fresh cilantro
Instructions
Principal
- Pat the chicken thighs dry with paper towels. In a large bowl, season the chicken with orange and lemon zest, orange and lemon juice, 2 tablespoons of olive oil, minced garlic, cumin, paprika, ground coriander, rosemary, thyme, salt, and pepper. Mix well and let marinate for at least 20 minutes (ideally 1 hour in the refrigerator).
- Preheat the oven to 200°C. Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 6-8 minutes, until the skin is well browned and crispy. Flip and sear the other side for another 2-3 minutes.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is completely cooked and the juices run clear (internal temperature of 74°C). Remove from the oven and let rest in the skillet for 5 minutes before serving.
- While the chicken roasts, prepare the couscous. In a medium bowl, place the couscous. Pour the hot broth over it, add a pinch of salt and mix. Cover the bowl with a plate or plastic wrap and let it rest for 5-7 minutes, or until all the liquid is absorbed.
- After the resting time, loosen the couscous with a fork. Add the chopped pistachios, dried apricots, chopped mint, and chopped cilantro to the couscous. Mix gently. Taste and adjust the seasoning if necessary.
- Serve the golden chicken thighs over a generous portion of pistachio and apricot couscous. A drizzle of extra olive oil and some fresh herb leaves can be used to finish.
Chef's tips
- Seque a pele das coxas com papel-toalha após retirar da marinada para assegurar que a pele doure intensamente sem cozinhar
- Utilize uma frigideira de ferro que possa ir direto da boca do fogão para o forno pré-aquecido para manter a temperatura
- Hidrate o cuscuz marroquino com caldo de frango fervente bem temperado para absorver riqueza em cada grão
Variations
- Adicione 1 colher de chá de sementes de romã frescas sobre o cuscuz no momento de servir para trazer acidez sumarenta
- Incorpore meia colher de café de canela em pó e cravo moído à marinada para reforçar as notas do Oriente Médio
- Finalize com um fio de molho de iogurte natural temperado com hortelã fresca picada e raspas de limão
Substitutions
- As coxas de frango podem ser substituídas por sobrecoxas desossadas com pele ou peitos de frango com osso e pele
- Os damascos secos picados podem ser substituídos por uvas-passas brancas, tâmaras picadas ou figos secos
- Os pistaches picados podem ser trocados por amêndoas laminadas tostadas, castanhas-de-caju ou nozes picadas
How to store
Store the roast chicken and couscous in closed containers in the refrigerator for up to 3 days. To reheat while keeping the skin crispy, place the thighs in an electric oven at 180°C for 8 minutes and reheat the couscous in the microwave.
Can it be frozen?
The roast chicken and the couscous can be frozen in separate containers for up to 60 days. To consume, thaw in the refrigerator overnight and heat the thighs in the preheated oven to recover the crunchiness of the skin.
What to serve with
Pairs exemplarily with bitter leaf salad with pomegranate vinaigrette, slices of warm naan bread, or vegetables grilled on the embers. For drinking, pair with an artisanal Saison beer or a Viognier white wine.
Frequently asked questions
Does Moroccan couscous need to go on the stove?
No, the Moroccan couscous cooks only with the heat of the boiling broth covered in the bowl for 5 minutes before being fluffed with a fork.
Can I marinate the chicken overnight?
As the marinade contains plenty of citrus lemon and orange juice, the ideal time is 2 to 4 hours so as not to alter the meat's texture.
How to prevent pistachios from softening in the couscous?
Stir in the chopped toasted pistachios just minutes before serving to preserve their crunchy texture against the tender grains.
How to know if the chicken thigh is fully baked inside?
Pierce the thickest part near the bone; the meat juices should run clear and the internal temperature should reach 74°C.
