Orange and Olive Chicken over Couscous

Did you know couscous is pasta? Itty bitty pasta. I tried it for the first time over the summer and I’ve been making it almost weekly every since.

Let’s talk about these flavors. Brandon’s face was a combination of confused and skeptical when I told him Orange + Olive. Don’t worry, I turned those feelings around. If you think about the Mediterranean, both olives and oranges grow and thrive! They both work together in flavor as well.

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Orange and Olive Chicken over Couscous

2 servings

• 6 chicken thighs, fat trimmed

• 2 navel oranges

• 1 cup olives (green and kalamata)

• 1/3 cup coconut milk

• 1/2 TBS Kosher Salt (*do not substitute other salts or it will be very salty)

• 1 clove garlic, zested or minced

• 1 1/2 cups broth

• 1/2 cup couscous

• 1/2 tsp oregano

• 1/2 tsp dried parsley

• 1 tsp cumin

• 1/4 tsp cayenne pepper

• 1 1/2 TBS olive oil

• 1/2 TBS butter

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1. Place the 6 chicken thighs in a bowl with the zest of 1 orange, the juice of 1 orange, coconut milk, kosher salt, and garlic. Mix and set aside.

2. Chop up the 1 cup of mixed olives into small pieces and add to a large sauté pan with 1 1/2 TBS olive oil over med-low heat.

3. Add 1/4 tsp zest of orange, 1/2 TBS orange juice, oregano, parsley, cumin and cayenne to the olives

4. Turn up the heat to medium and add the chicken thighs and extra liquid. Cover and cook for 20 minutes, flipping half way through.

5. Heat 1 1/2 cups broth in a sauce pan to a simmer and place fine mesh strainer over top making sure the bottom of the strainer does not touch the liquid.

6. Add the couscous to the strainer, spreading out to allow to steam for 8 minutes.

7. Lift strainer and scoop out 1/4 cup broth. Replace strainer over sauce pan and pour broth over.

8. Gently mix in the butter to the couscous with a spoon. This should mix the liquid, melt the butter, and break up the couscous. You should see it visibly get fluffier. Cook another 5 minutes over the steam.

9. Check to ensure the chicken is fully cooked and serve with the olives over the couscous along with fresh oranges if desired.

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Speed it Up

• Prepare couscous as directed on the container which takes less time but isn’t as authentic.

• Buy pre-chopped olives and garlic

Prep in Advance

• Couscous can be made early and rewarmed for dinner

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