One Pot Couscous Chicken with Bacon and Corn
This Chicken Couscous recipe with Bacon and Corn will be your new favorite one-pot chicken dinner. This delicious chicken couscous dish takes little effort to make, and there's minimal cleanup.
Servings: 6
Ingredients
- ¾ cup original couscous Moroccan-style
- 6 chicken thighs I used bone-in with skin, but you can use whatever kind you prefer
- kosher salt & freshly ground black pepper
- 8 slices bacon cut crosswise into ½-inch pieces, divided
- 2 tbsp olive oil
- 1 medium sweet yellow onion minced
- 6 cloves garlic peeled but left whole
- 2½ cups heavy cream or half and half milk can be substituted, but it can curdle
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 sprigs fresh thyme
- 2 tsp minced fresh thyme leaves
- 2 cups frozen corn thawed (Green Giant Roasted Corn is great)
- 1 lemon (half will be used in the dish and half will be used as garnish)
Garnish:
- 2 radishes very thinly sliced
- extra crisped bacon
- chopped parsley
- freshly squeezed lemon juice
Instructions
- Cook couscous according to package directions.¾ cup original couscous
- Season the chicken thighs, on both sides, with salt & pepper.6 chicken thighs, kosher salt & freshly ground black pepper
- In a large skillet, cook the bacon pieces just until lightly browned and just crispy. Transfer bacon with a slotted spoon to a paper towel-lined plate. Reserve 2 tablespoons bacon grease, and refrigerate the remainder for later use.8 slices bacon
- Add 2 tablespoons olive oil to the skillet with the rendered bacon fat. Heat the bacon fat/oil over medium heat until the oil has a sheen.2 tbsp olive oil
- Place the thighs, top side down, in the skillet. Brown the chicken until golden, and transfer to another paper towel-lined plate.
- Add minced onion and garlic to the skillet and sauté until onion is translucent and garlic softens.1 medium sweet yellow onion, 6 cloves garlic
- Reduce the heat to medium-low and add the cooked couscous; cook until couscous begins to brown, about 5 minutes. Stir often.
- Add the cream, salt, pepper, thyme sprigs, and all except 2 tablespoons of crisped bacon; bring to a simmer and stir.2½ cups heavy cream or half and half, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 3 sprigs fresh thyme
- Add chicken thighs, crisp side up. Reduce heat, cover, and simmer 30 minutes.
- Stir in thyme leaves and corn. Drizzle with the juice from 1 lemon.2 tsp minced fresh thyme leaves, 2 cups frozen corn
- Cover and cook until liquid has almost evaporated, 15-20 minutes.
- To serve: Place a scoop of the couscous mixture on a serving plate and top with one chicken thigh. Garnish with radish slices, reserved bacon, parsley and squeeze of fresh lemon juice.1 lemon, 2 radishes, extra crisped bacon, chopped parsley, freshly squeezed lemon juice
Nutrition
Serving: 1serving | Calories: 907kcal | Carbohydrates: 37g | Protein: 29g | Fat: 72g | Saturated Fat: 32g | Cholesterol: 265mg | Sodium: 713mg | Potassium: 625mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1610IU | Vitamin C: 18.5mg | Calcium: 100mg | Iron: 1.9mg