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Braised chicken with artichoke, feta and brown rice couscous

Braised chicken with artichoke, feta and brown rice couscous

Gluten-Free, 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

  • 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

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.

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.

4

Plate, serve

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