Begin by very liberally seasoning the skin side of the chicken thighs with salt and pepper. Preheat a large braising dish or pan over medium heat. Add a drizzle of olive oil to the pan. Once the oil is shimmering, add the chicken thighs skin-side down. Work in two batches to avoid overcrowding the pan. Sear the skin side for 5 to 7 minutes, or until golden brown. Season the other side of the chicken thighs with salt and pepper before flipping them over to cook for another 5 minutes. Repeat the process with the second batch and set the chicken thighs aside.
Lower the heat and pour off enough of the rendered chicken fat in the pan so that you are left with about a tablespoon of fat. Now, add the butter to the pan, followed by the onion. Leave the onions to cook for a few minutes; they should pick up some of the brown bits from the bottom of the pan. Once the onions have begun to soften, add in the garlic, a pinch of salt, a few cracks of pepper, and the pearl couscous. Mix the ingredients together and leave the couscous to toast for a few minutes.
When the couscous has started taking on a light golden-brown color, it is time to add the oregano, thyme, and paprika. After the herbs and spices have bloomed for a couple of minutes, add in the kale, the juice of 2 lemons, a few more cracks of pepper, and the raisins. Combine all the ingredients in the pan. Next, pour in the chicken stock and with a spatula or wooden spoon. Scrape the bottom of the pan to release anything that might be stuck there.
Finally, add all the chicken thighs back into the pot and let everything come to a simmer. Place the cubes of feta cheese all around the pan and add several slices of lemon on top. Bake at 400 degrees for about 20 minutes or until the chicken has cooked through and the couscous has absorbed most of the liquid. Serve right away and enjoy!
Ingredients
Directions
Begin by very liberally seasoning the skin side of the chicken thighs with salt and pepper. Preheat a large braising dish or pan over medium heat. Add a drizzle of olive oil to the pan. Once the oil is shimmering, add the chicken thighs skin-side down. Work in two batches to avoid overcrowding the pan. Sear the skin side for 5 to 7 minutes, or until golden brown. Season the other side of the chicken thighs with salt and pepper before flipping them over to cook for another 5 minutes. Repeat the process with the second batch and set the chicken thighs aside.
Lower the heat and pour off enough of the rendered chicken fat in the pan so that you are left with about a tablespoon of fat. Now, add the butter to the pan, followed by the onion. Leave the onions to cook for a few minutes; they should pick up some of the brown bits from the bottom of the pan. Once the onions have begun to soften, add in the garlic, a pinch of salt, a few cracks of pepper, and the pearl couscous. Mix the ingredients together and leave the couscous to toast for a few minutes.
When the couscous has started taking on a light golden-brown color, it is time to add the oregano, thyme, and paprika. After the herbs and spices have bloomed for a couple of minutes, add in the kale, the juice of 2 lemons, a few more cracks of pepper, and the raisins. Combine all the ingredients in the pan. Next, pour in the chicken stock and with a spatula or wooden spoon. Scrape the bottom of the pan to release anything that might be stuck there.
Finally, add all the chicken thighs back into the pot and let everything come to a simmer. Place the cubes of feta cheese all around the pan and add several slices of lemon on top. Bake at 400 degrees for about 20 minutes or until the chicken has cooked through and the couscous has absorbed most of the liquid. Serve right away and enjoy!