Mediterranean Chicken with Olives, Tomatoes, and Couscous
Equipment
- Large Skillet
- Small Saucepan
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 3/4 cup pitted kalamata olives
- 1 teaspoon dried oregano
- 1 cup couscous
- 1 1/4 cups chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and black pepper
- Lemon wedges for serving
Instructions
- Season the chicken thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat and add the chicken. Cook for 5 to 6 minutes per side until browned and cooked through. Remove the chicken from the skillet and set it aside.
- Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes, olives, and oregano. Cook for 4 to 5 minutes until the tomatoes begin to soften and release their juices.
- Meanwhile, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it sit for 5 minutes, then fluff with a fork.
- Return the chicken to the skillet with the tomato and olive mixture. Spoon some of the pan juices over the top and heat everything together for 1 minute. Sprinkle with chopped parsley before serving.
- Serve the chicken and tomato mixture over the couscous with lemon wedges on the side.
Notes
Keep the olives whole or roughly chopped so their flavor stays bold without overpowering the tomatoes. If the pan juices seem too thick after cooking, add a small splash of broth to loosen them before serving. Leftovers reheat well in a covered skillet with a little extra broth to refresh the couscous.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Small Saucepan
Cuisine: Mediterranean
Equipment: Large Skillet, Small Saucepan