Ingredients
Let’s gather everything you need for this savory and satisfying meal. Here’s what you’ll need:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup couscous
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
If you’re out of chicken thighs, feel free to swap in chicken breasts or even shrimp for a coastal twist, inspired by my travels to Charleston’s vibrant seafood markets.
Instructions
Now, let’s bring this recipe to life with simple, step-by-step instructions:
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt, pepper, cumin, and smoked paprika. Cook for about 5-7 minutes, or until browned on all sides.
- Add the minced garlic to the skillet, stirring for about a minute until fragrant. This step always reminds me of my abuela, who taught me that the sizzle of garlic is the song of a good meal.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Stir in the couscous, ensuring it’s evenly distributed throughout the pan.
- Cover the skillet and let it cook for about 10 minutes, or until the couscous is tender and has absorbed most of the liquid.
- Add the cherry tomatoes, cooking for an additional 2-3 minutes until they soften. Stir in the fresh parsley for a burst of color and freshness.
- Serve your garlicky chicken couscous with lemon wedges on the side for an extra zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International