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Categories:
unsalted butter kosher salt couscous dill chicken grape tomatoes lemons olive oil oregano freshly ground black pepper persian cucumbers percent
Viewed: 31 - Published at: 9 years agoIngredients
- 1 teaspoon unsalted butter
- Kosher salt
- 1 1/4 cups couscous
- 1 cup loosely packed dill fronds, chopped
- 8 boneless, skinless chicken thighs, trimmed
- 1 cup grape tomatoes, each pierced halfway through with a paring knife
- Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks
- 1/2 cup 2 percent Greek yogurt
Method
- Position an oven rack about 4 inches away from the broiler heat source, and preheat.
- Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat.
- Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes.
- Fluff the couscous with a fork, stir in the dill, cover and set aside.
- Meanwhile, toss the chicken, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano and 1/2 teaspoon pepper together on a rimmed baking sheet.
- Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible.
- Broil until the chicken is cooked through and browned, 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through.
- Transfer two chicken thighs and a few tomatoes to each plate.
- Stir the pan juices into the dilled couscous.
- Place 1 1/4 cups of couscous on each plate, and top with a scoop of chopped cucumbers, a dollop of yogurt and a lemon wedge.
