Za’atar Chicken Thighs with Pearl Couscous

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
This skillet chicken and cous cous is packed with spicy flavor from the za’atar and sumac, plus a sweet candy-like pop of golden raisins. Finished with a za’atar-flavored oil, plus jewel-like pomegranate seeds and fresh mint, this weeknight dinner is both beautiful to look at and delicious to eat.



  1. 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.
  2. 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.
  3. 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.
  4. 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.