Name: Za’atar Chicken Thighs with Pearl Couscous
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds); Kosher salt; 5 tablespoons za’atar; 1 tablespoon sumac; 7 tablespoons extra-virgin olive oil; 1 large red onion, halved and thinly sliced (about 2 cups); 1/4 cup golden raisins; 1 1/2 cups pearl couscous; 1 3/4 cups low-sodium chicken broth; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1/4 cup pomegranate seeds

Directions

Season the chicken generously with salt. Mix together 3 tablespoons za’atar, the sumac and 3 tablespoons olive oil in a large bowl. Add the chicken and toss to coat.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken skin-side down and cook until lightly browned and crisp, 6 to 8 minutes. Flip and continue cooking until lightly browned on the other side, 2 to 3 minutes. Remove to a plate.
Reduce the heat to medium and add the red onion to the pan. Cook until lightly browned and tender, scraping up any browned bits from the bottom of the pan, 4 to 5 minutes. Stir in the raisins and couscous and cook, stirring, until lightly toasted, about 30 seconds. Add the chicken broth and parsley, then return the chicken to the pan and bring to a boil. Reduce the heat to a simmer, cover and cook until the couscous is tender and the chicken is cooked through, 15 to 20 minutes.
Meanwhile, stir the remaining 2 tablespoons za’atar and 2 tablespoons olive oil in a small bowl. Divide the chicken and couscous among plates. Drizzle the chicken with the za’atar oil and top the couscous with the mint and pomegranate seeds.

Photograph by Andrew Purcell

Za’atar Chicken Thighs with Pearl Couscous

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