In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised chicken with artichoke, feta and brown rice couscous

Gluten-Free Friendly, Soy-Free

2 Servings, 590 Calories/Serving

45 Minutes

This dish is comfort food and health personified, as chicken braised in a garlicky tomato sauce gets a mild kick from Aleppo chile flakes and sharp feta cheese. Marinated artichoke hearts lend a subtle earthy flavor and soft bite to this dish, which is served atop buttery brown rice couscous.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 6-ounce skin-on bone-in chicken thighs
4 shallots
4 cloves garlic
2 sprigs fresh oregano
1 teaspoon Aleppo chile flakes
2 tablespoons tomato paste
1 fresh bay leaf
2 ounces feta cheese
1 cup chicken broth
14 ounces whole toamtoes
2 artichoke hearts
1/2 cup toasted brown rice couscous

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Sear chicken, prep aromatics

Preheat oven to 375°F. Heat 2 tablespoons oil in a sauté pan on high until shimmering. Pat chicken dry with paper towels and season generously with salt and pepper. Place chicken thighs in pan skin-side down and sear until golden brown and crispy on both sides, 4 to 6 minutes. Remove from heat and set aside on a plate to drain excess oil. While the chicken browns:
*Peel and thinly slice shallots and garlic.
*Pull oregano leaves from stem and roughly chop.

Simmer sauce

Turn heat to low on skillet and add shallots. Cook shallots until soft and slightly caramelized, 3 to 5 minutes. Stir in garlic, Aleppo chile and tomato paste and cook until fragrant, about 1 minute. Add canned tomatoes, chicken broth and oregano and stir. Nestle drained artichokes and chicken thighs, skin side up, in the pan. Bring to a boil on high heat, then remove carefully place pan in the oven. Braise until chicken easily pulls off the bone, 23 to 25 minutes. Make couscous while waiting.

Cook couscous

Bring 1 cup water to a boil in a small sauce pot with 1 tablespoon butter and a pinch of salt. Stir in couscous, cover and cook until water is absorbed, 10 to 13 minutes. Remove from heat and let stand with lid on for 5 minutes. Fluff with a fork.

Plate, serve

Remove chicken from oven. Divide couscous evenly between two plates, top with chicken and spoon sauce over both.

Relevant tips and techniques

On how to slice and dice that onion (or shallot).
On peeling and mincing garlic without a fuss.
How to get the best sear on your meat before braising.

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