In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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
1
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.
*Peel and thinly slice shallots and garlic.
*Pull oregano leaves from stem and roughly chop.
2
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.
3
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.