Description
A hearty, fall-inspired one-pan dish featuring tender roasted chicken thighs, sweet apples, dried cranberries, crunchy pecans, and fluffy couscous simmered in a light herb-infused chicken broth. This Mediterranean-inspired meal combines savory and sweet flavors, perfect for a cozy dinner.
Ingredients
Chicken
- 4 boneless chicken thighs
- 1 tbsp olive oil
- Salt & pepper, to taste
Broth & Couscous
- 1 cup chicken broth
- 1 cup couscous
- 1 tsp thyme or sage
Additional Ingredients
- 1 apple, diced
- ½ cup dried cranberries
- ¼ cup chopped pecans
Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season the boneless chicken thighs with salt and pepper, then place them in the skillet. Sear each side for 4–5 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Prepare the broth mixture: Using the same pan, add the chicken broth, diced apple, dried cranberries, and your choice of thyme or sage. Bring the mixture to a boil, scraping any browned bits from the bottom for extra flavor.
- Cook the couscous: Stir in the couscous, cover the pan, and remove it from the heat. Let it stand covered for 5 minutes so the couscous can absorb the liquid and become fluffy.
- Finish and serve: Fluff the couscous with a fork, then top with the seared chicken thighs and sprinkle chopped pecans over everything for added crunch and texture. Serve warm.
Notes
- Substitute quinoa for couscous to add extra protein and a gluten-free option.
- Drizzle with maple balsamic glaze before serving to enhance the fall flavors.
- For extra veggie boost, add sautéed spinach or kale before serving.
- Use bone-in chicken thighs if preferred, but adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / One-Pan
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
