One-Pot Wonder: Chicken Thighs with Spiced Couscous and Carrots
Looking for a delicious and fuss-free dinner recipe? This Chicken Thighs with Spiced Couscous and Carrots dish by Jesse Szewczyk is your answer, blending rich, aromatic spices, tender chicken, and savory-sweet accents like dried apricots into one comforting meal. Designed to be a one-pot affair (hello, easy cleanup!), it’s perfect for a weeknight dinner or even a make-ahead crowd-pleaser. This recipe is featured as part of the "One and Done" series from Bon Appétit, highlighting meals prepped with just one pan—think Dutch ovens, sheet pans, or cast-iron skillets. Here's what you need to know to create this dish that tastes like it took hours, but comes together seamlessly in less time than you'd think.
What Makes This Recipe Special
This recipe combines warm spices like smoked paprika, cumin, cinnamon, and coriander for a flavor-packed profile. Chicken thighs, with their skin-on and bone-in structure, are perfectly seared to golden-brown perfection, infusing the dish with deep richness. The addition of dried apricots lends a gentle sweetness, balancing the savory blend of couscous, carrots, and spices. What's truly brilliant is the methodical approach to ensure all elements cook harmoniously—everything simmers and bakes in the same pot for maximum flavor integration.
Key Tips for Success
- Measuring Is Key: Don't eyeball the couscous and water. Precise measurements ensure that the couscous cooks evenly with the chicken, preventing a soggy or dry texture. Stick to the tried-and-tested amounts for a foolproof result.
- Skip the Multicolored Carrots: While they look fantastic, purple carrots can bleed into the couscous, giving it an unappetizing brown hue. Orange carrots work best to maintain visual appeal without compromising flavor.
- Crisping the Chicken Skin: For irresistibly crispy chicken skin, you'll start by browning the thighs in your Dutch oven. The key is patience—don’t move the chicken around until it releases naturally from the pan. Pre-searing ensures flavorful pan drippings and locks in texture.
Ingredients Breakdown
For a dish that serves 4–6 people, you’ll need:
- 4–6 skin-on, bone-in chicken thighs
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 teaspoon crushed red pepper flakes (optional)
- 2 cloves garlic, grated
- 2 tablespoons tomato paste
- 3 medium carrots, sliced into ¼-inch thick half-moons
- 1 cup pearl couscous
- ½ cup dried apricots, chopped
- 2 tablespoons lemon juice
- 2 cups water
- Salt, to taste
- Fresh parsley, for garnish (optional)
- Thinly sliced red onions, for garnish (optional)
- Chopped salted pistachios, for garnish (optional)
Step-by-Step Instructions
- Prep the Chicken and Spices: Preheat your oven to 375°F and prepare a spice mix using smoked paprika, coriander, cumin, black pepper, and cinnamon. Season the chicken thighs with salt and one-third of the spice mixture to marinate.
- Sear the Chicken: Heat olive oil in a cold Dutch oven and arrange the chicken skin-side down. Slowly bring the pot to medium-high heat, allowing the skin to crisp up for 10–15 minutes without moving the thighs. Remove the chicken once golden brown.
- Sauté the Aromatics: In the same pot, cook finely chopped onions until softened. Add crushed red pepper flakes and the remaining spice mix, cooking until fragrant. Mix in grated garlic and tomato paste, stirring constantly for 2 minutes.
- Build the Dish: Add carrots, couscous, apricots, lemon juice, and water to the pot, along with salt. Stir and bring the mixture to a simmer, infusing the flavors. Remove the pot from heat at this point.
- Bake to Perfection: Nestle the seared chicken thighs, skin-side up, into the couscous mixture. Cover and bake for 15 minutes, then uncover for an additional 30–35 minutes. This ensures the chicken skin gets crispy again while the flavors meld beautifully.
- Finish and Serve: Top with thinly sliced red onions, parsley, and pistachios for a pop of color and crunch (if desired). Serve this heartwarming one-pot dish straight to the table.
Make-Ahead and Storage
This meal can easily be prepared in advance. The chicken thighs and couscous (without the toppings) can be stored in the fridge for up to two days. To reheat, simply pop it in a 375°F oven, covered, until warmed through. It’s a great option for meal prepping or hosting dinner parties, as the flavors deepen beautifully over time.
Why You’ll Love It
This recipe brings the magic of one-pot cooking to life: minimal cleanup, maximum flavor. It’s dairy-free, comforting, and versatile enough to be dressed up with a few garnishes or enjoyed as is. Perfect for busy weeknights or cozy weekend dinners, this spiced chicken and couscous combo is destined to become a household favorite.
For more recipes like this, check out the "One and Done" series from Bon Appétit!
