Chicken thighs get a totally fresh take with roasted grapes as part of this one-pan dinner. The tagine-inspired seasoning includes green olives and preserved lemon, for a touch of sour with the sweet.
What You Get
Chicken thighs (see note below)
What You’ll Need
Makes 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Remove the chicken thighs from the packaging, pat dry with paper towels, and season on both sides with salt. In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and cook until golden, about 8 minutes.
Meanwhile, pick 3 cups of grapes, reserving the rest for snacking. Slice about ½ cup red onion, reserving the rest for another use. In a large bowl, combine the grapes, sliced red onion, tagine seasoning, 1 tablespoon olive oil, and ¼ teaspoon salt and turn to coat.
Flip the chicken and arrange the grapes and red onion around it in the pan. Transfer the pan to the oven and bake until the chicken is golden and no longer pink at the center and the grapes are collapsed, 20 to 25 minutes.
Toward the end of cooking, in a small pot with a lid, bring 1¼ cups water to a boil. Stir in 1 cup couscous, 2 tablespoons olive oil, and ¼ teaspoon salt. Remove from the heat, cover the pot, and let sit until tender, 5 minutes. Fluff with a fork. Pick a handful of parsley leaves and toss the stems. Chop the almonds.
Heap the couscous in bowls and spoon the chicken tagine over. Dollop with the yogurt, sprinkle with the toasted almonds, scatter with the parsley, and serve warm.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.