20-Minute Chicken Thighs and Couscous with Dill Recipe

Name: 20-Minute Chicken Thighs and Couscous with Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Position an oven rack about 4 inches away from the broiler heat source, and preheat.
2
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.
3
Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes.
4
Fluff the couscous with a fork, stir in the dill, cover and set aside.
5
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.
6
Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible.
7
Broil until the chicken is cooked through and browned, 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through.
8
Transfer two chicken thighs and a few tomatoes to each plate.
9
Stir the pan juices into the dilled couscous.
10
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.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon unsalted butter, Kosher salt, 1 1/4 cups couscous, 1 cup loosely packed dill fronds, chopped, and more.

Yes, 20-Minute Chicken Thighs and Couscous with Dill falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

20-Minute Chicken Thighs and Couscous with Dill

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