30 mins

Chicken and Artichoke Couscous

The bold flavors from this Mediterranean-inspired dish, are absolutely delectable. This recipe can be made in one pan. Easy clean up makes for a great weeknight dinner. 

INGREDIENTS

    • 4 bone-in, skin-on chicken breast halves (about 3 1⁄2 lb.)
    • 1 11/2 teaspoons kosher salt, divided
    •  3/4 teaspoon black pepper, divided
    •  1/4 cup all-purpose flour, divided
    •  3 tablespoons extra-virgin olive oil, divided
    •  2 (14-oz.) cans Reese Quartered Artichokes, drained and halved
    •  2 small red onions, vertically sliced
    •  1 1/2 cups Castelvetrano or picholine olives, pitted and divided
    •  3 cups chicken broth
    •  1 lemon, thinly sliced
    •  2 tablespoons chopped fresh thyme, divided
    •  1 tablespoon chopped fresh parsley
    •  2 cups cooked pearl couscous 

    TOOLS YOU NEED

    • Abbio Sauté Pan
    • Cutting board
    • Chefs knife 
    • Stirring spoon

    PREP

    • Cook pearl couscous per instructions on box 
    • Measure and divide flour, olive oil, salt, pepper, thyme and parsley 
    • Drain and halve artichokes  

    RECIPE DIRECTIONS

    1. Preheat oven to 375ºF. Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Dust chicken with 2 tablespoons of the flour.
    2. Heat 2 tablespoons of the oil in a large, enameled cast-iron skillet over medium-high. Add half of chicken to skillet, and cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a platter; keep warm.
    3. Repeat procedure with remaining half of chicken. Add artichokes, onion, and 1 cup of the olives to skillet; cook, stirring occasionally, until onion is just softened, 3 to 4 minutes. Add remaining 2 tablespoons flour to skillet; cook, stirring constantly, about 1 minute.
    4. Add broth, lemon slices, and 1 tablespoon of the thyme, scraping bottom of skillet to loosen any browned bits. Return chicken to skillet, nestling into sauce. Cover and cook 20 minutes. Uncover and cook until a thermometer inserted in thickest portion of chicken registers 165°F, about 15 minutes.
    5. Coarsely chop remaining 1⁄2 cup olives. Combine chopped olives, parsley, and remaining 1 tablespoon thyme, 1 tablespoon oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
    6. Serve chicken, artichoke mixture, and chopped olive-herb mixture over couscous.

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