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  • Olivia Noceda

skillet chicken + cous cous

our favorite winter dinner - beware if you try it, you won't be able to stop making it.

ingredients //

1 lemon

4 tbs olive oil

1/2 package halloumi, sliced into thin cubes

1/4 cup walnuts, chopped

6-8 green olives, sliced

3 shallots, peeled. 1 cut into rings the other 2 quartered

1/4 tsp red pepper flakes

1/4 tsp dried oregano

3-4 cloves garlic, minced

3-4 bone in chicken thighs

1 zucchini, sliced lengthwise

salt & pepper

1 1/2 cups pearled cous cous

1 1/2 cups chicken broth

1/2 cup fresh parsley &/or dill, chopped

1/2 cup pomegranate seeds


method //

2 tbs olive oil in a bowl. add halloumi, olives, walnuts, shallot and lemon zest. mix. let marinate while you cook.

pat chicken pieces dry & stuff mined garlic under skin. season with salt and pepper. heat 2tbs olive oil in a skillet & cook chicken skin side down until brown (about 8 min). flip and cook on the other side for 2-3 min. transfer to a plate and set aside.

add quarted shallot to a pan and cook until golden brown + tender. add in cous cous + mix. pour in chicken broth. season with salt/pepper, oregano + red pepper. return chicken to skillet (skin side up) + zucchini. cover & cook until cous cous is tender, chicken is cooked thru, liquid is absorbed. 20ish minutes.

remove from heat and pour halloumi mixture over the chicken. add parsley &/or dill. sprinkle pomegranate seeds on top.

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