20-Minute Chicken Thighs and Couscous with Dill

Name: 20-Minute Chicken Thighs and Couscous with Dill
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: mediterranean
Ingredients: 1 teaspoon unsalted butter; Salt; 1 1/4 cups couscous; 1 cup loosely packed dill fronds, chopped; 8 boneless, skinless chicken thighs, trimmed; 1 cup cherry tomatoes, each pierced halfway through with a paring knife; Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; Freshly ground black pepper; 2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks; 1/2 cup Greek yogurt

4.10 (15)

⏱ 15 mins 🍽 Serves 4 🌶 mediterranean 🏷 Main course

This Mediterranean main course for four is ready in just 15 minutes. It combines boneless chicken thighs marinated with lemon, oregano, and cherry tomatoes, which are broiled until cooked. The chicken is served on a bed of fluffy couscous mixed with fresh dill and pan juices, accompanied by Greek yoghurt, chopped Persian cucumbers, and a lemon wedge.

Ingredients

1 teaspoon unsalted butter
Salt
1 1/4 cups couscous
1 cup loosely packed dill fronds, chopped
8 boneless, skinless chicken thighs, trimmed
1 cup cherry tomatoes, each pierced halfway through with a paring knife
Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges
2 tablespoons olive oil
1/2 teaspoon dried oregano
Freshly ground black pepper
2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks
1/2 cup Greek yogurt

Method

Position an oven rack about 4 inches from the grill heat source and preheat. In a covered medium saucepan, bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer.
Take the pan off the heat, immediately stir in the couscous, then cover and leave to stand for 5 minutes. Use a fork to fluff the couscous, mix in the dill, cover and set it aside.
Meanwhile, on a rimmed baking sheet, toss together the chicken thighs, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano and 1/2 teaspoon pepper. Unfold the chicken thighs to coat them in the marinade and lay them as flat as you can.
Broil the chicken until it is cooked through and browned, for 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through the cooking time.
To serve, place two chicken thighs and some tomatoes on each plate. Stir the juices from the baking sheet into the dilled couscous. Add 1 1/4 cups of couscous to each plate, then top with a portion of chopped cucumbers, a dollop of Greek yoghurt and a lemon wedge.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisinemediterranean

AuthorFood Network Kitchens