NYT Skillet Chicken With Couscous and Lemon

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 YES! Just needed a vegetable to be a full meal

INGREDIENTS

  • 2 lemons
  • 4 ounces halloumi, torn - didn't use this - don't think it needed it
  • ¼ cup walnuts (about 1 ounce), toasted and chopped I didn't toast them
  • 6 shallots, peeled, 1 thinly sliced into rings, the remaining 5 quartered lengthwise
  • ¼ teaspoon red-pepper flakes
  • 4 tablespoons olive oil
  • 2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs) I did one with skin and removed the rest of the skin.
  •  Kosher salt
  • 1 ½ cups pearl couscous (7 1/2 ounces)
  • 1 ½ cups chicken broth
  • 4 oregano sprigs
  • ½ cup fresh parsley leaves and tender stems - didn't use this

PREPARATION

  1. Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
  2. Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. I removed the skin for all chicken thighs except 1. I found the fat from one thigh was more than sufficient. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
  3. Add quartered shallots to the pan and stir to coat in the pan drippings. I did pour out some of the fat and there was still enough. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
  4. Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. I added in the shallot/walnut mix at the beginning - would maybe change to adding it in 10 minutes after it starts cooking. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
  5. Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. I used only 1/4 lemon to squeeze over entire pan and it was plenty lemony. Garnish with a handful of fresh parsley and serve - didn't do this. 

Recipe originally from: https://cooking.nytimes.com/recipes/1020773-skillet-chicken-with-couscous-lemon-and-halloumi?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0 

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