Broiled Provencal Chicken Thighs with Couscous Salad

Kalamata olives and flat leaf parsley in the couscous make it a winning side dish for the seasoned chicken in this main-dish recipe.

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Broiled Provencal Chicken Thighs with Couscous Salad
Makes: 6  servings Prep 15 mins Start to Finish 30 mins

Ingredients

  • 2 tablespoons  extra-virgin olive oil, plus additional for pan
  • 8 (1/4-inch-thick) lemon slices, plus 1/2 teaspoon finely grated fresh lemon zest
  • 2 pounds  chicken thighs (about 8), with skin or without
  • 2 teaspoons  herbes de Provence
  • 1 10 ounce box plain couscous
  • 1 cup  coarsely chopped fresh flat-leaf parsley
  • 3 celery ribs, chopped
  • 1/4 cup  chopped pitted kalamata olives

Directions

1. Preheat broiler and lightly oil a shallow baking pan. Arrange lemon slices in pan, placing 2 inches apart. Rinse chicken and pat dry. Evenly sprinkle all sides with herbes de Provence; season with salt and pepper. Place each chicken thigh, skin side down, on a lemon slice and broil 4 inches from heat, turning once, until cooked through, about 17 minutes.

2. Meanwhile, bring 1-3/4 cups water and 1 tablespoon oil to a boil in a medium saucepan. Add couscous in a slow stream, stirring until combined. Immediately cover pan and remove from heat. Let stand 5 minutes. Using a fork, stir in zest, parsley, celery, olives, and remaining 1 tablespoon oil; salt and pepper to taste.

3. Arrange chicken with lemon slices on one side of serving plates and couscous on the other. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)385,
  • Fat, total(g)15,
  • chol.(mg)63,
  • sat. fat(g)3,
  • carb.(g)40,
  • fiber(g)3,
  • pro.(g)24,
  • sodium(mg)186,
  • Percent Daily Values are based on a 2,000 calorie diet
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