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Chicken Thigh Couscous Royale – As Seen on Restaurant: Impossible


  • Author: Robert Irvine
  • Total Time: 40 minutes
  • Yield: SERVES 4

Description

From the episode, “The Imbalanced Chef”


Ingredients

Scale

YOU’LL NEED

FOR THE CHICKPEA STEW
4 oz bacon, diced
1 medium white onion, diced
4 cloves garlic, medium
3 red peppers, seeded and diced
1 cup zucchini, diced
3 tbsp curry powder
1 bunch thyme, picked and chopped
¼ cup tomato paste
1 cup white wine
16 oz fire roasted tomatoes
16 oz chickpeas
12 oz chicken stock
1 bunch cilantro, chopped
Salt and pepper, to taste

FOR THE COUSCOUS
1 cup Israeli couscous
1 cup water
1 tsp sesame oil
2 tsp honey
1 tsp curry powder

FOR THE HERBED YOGURT
½ bunch flat leaf parsley
½ bunch cilantro
1 bunch scallions
½ bunch mint
2 cloves garlic
2 cups Greek yogurt
Juice of 1 lime
Salt and pepper, to taste

FOR THE CHICKEN THIGHS
4 skinless boneless chicken thighs
1 tbsp Cajun spice
2 tbsp Za’atar spice
2 tbsp kosher salt
1 tbsp brown sugar


Instructions

MAKE IT

CHICKPEA STEW
1) In a medium pot over medium-high heat add bacon. Allow it to render.
2) Next add onions, garlic, peppers, and zucchini. Allow them to sweat in the bacon fat until the onions are translucent.
3) Add curry powder, thyme, and tomato paste. Cook for about 3 minutes.
4) Deglaze the pan with white wine and allow to cook for another 5 minutes.
5) Add fire roasted tomatoes, chickpeas, chicken stock, and cilantro.
6) Simmer for 10 minutes and season with salt and pepper.

FOR THE COUSCOUS
1) Add couscous to a large mixing bowl, then add water, sesame oil, honey, and curry powder. Bring to a boil.
2) Pour the mixture over the couscous. Cover with plastic wrap. Steep for 15 minutes and set aside.

HERBED YOGURT
1) In a food processor add parsley, cilantro, scallions, mint, garlic, Greek yogurt, and lime juice.
2) Combine well and season with salt and pepper.

CHICKEN THIGHS
1) Pre-heat oven to 350.
2) In a mixing bowl add Cajun spice, Za’atar spice, salt, and brown sugar.
3) Season the chicken thighs with the spice mixture.
4) Place the chicken on a baking sheet and cook for 15 minutes or until the thighs reach and internal temperature of 165 degrees.

PLATING
1) In the middle of a plate place a large scoop of couscous.
2) Top the couscous with a large scoop of chickpea stew.
3) Top the chickpea stew with the roasted chicken thigh.
4) Finish with herb yogurt.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Entree