by Quoo
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4 chicken thighs Ask a question about this ingredient
1 small onion Ask a question about this ingredient
1 zuchinni Ask a question about this ingredient
1 small yellow sqash Ask a question about this ingredient
2 cloves of garlic Ask a question about this ingredient
1 14.5 oz can diced tomatoes Ask a question about this ingredient
1 pat of butter Ask a question about this ingredient
1 cup cous cous Ask a question about this ingredient
1 cup water Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
parchment paper Ask a question about this ingredient
1 tablespoon olive oil (optional) Ask a question about this ingredient
Heat a large cast iron pan over medium high heat. If necessary, add the olive oil to the pan.
Ask a question about this stepSalt and pepper the chicken thighs while waiting for the pan to heat up.
Ask a question about this stepPlace the chicken thighs skin side down in the pan. Cover with a sheet of parchment paper. On top of the parchment paper, place another heavy pan, and weight the pan on top so it'll squish the chicken thighs a bit. I tend to use big cans of tomatoes or whatever I have in the house.
Ask a question about this stepCook the chicken skin side down for about 7 minutes. (I think, I usually keep an eye on it and use a meat thermometer to check when it's really done).
Ask a question about this stepremove the weighted pan, parchment paper, and flip the chicken so the skin is up. Using a new sheet of parchment paper (raw chicken germs are gross!) cover the chicken again, and place the weighted pan on top of the parchment paper again.
Ask a question about this stepCook the chicken for 5 minutes or so, using a meat thermometer to check for doneness. (Chicken should reach 165, although you can pull it around 160 or so and it will reach 165 as it rests).
Ask a question about this stepSet the chicken aside in a bowl, retaining the rendered off chicken fat in the pan. Turn down the heat to medium.
Ask a question about this stepChop the zucchini and squash into quarters, lengthwise, then slice into 1/4-1/2 inch slices.
Ask a question about this stepBoil some water, enough to have a cup of water to make the couscous.
Ask a question about this stepChop the onion. Add the onion to the pan, and saute until starting to caramelize.
Ask a question about this stepAdd the minced cloves of garlic, the zucchini and squash. Saute until the zucchini and squash are soft.
Ask a question about this stepAdd the can of tomatoes, and stir.
Ask a question about this stepAdd the boiling water to the cous cous, along with salt and a pat of butter. (I usually do this in a pyrex bowl). Cover, and let sit for 3 minutes.
Ask a question about this stepFluff the couscous and spoon into bowls.
Ask a question about this stepSalt and pepper the vegetable mixture and spoon over the cous cous.
Ask a question about this stepPlace a chicken thigh on top of each bowl and enjoy.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
