Mediterranean Chicken Thighs
With fresh ingredients and juicy, tender chicken, these baked boneless chicken thighs are the perfect anytime meal!
Servings: 4
Calories: 730kcal
Equipment
Ingredients
- 1 cup Greek yogurt
- 3.5 tablespoons olive oil divided
- 1 teaspoon paprika
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 lemon juice and zest
- 4 boneless skin on chicken thighs *see note
- 4 shallots thinly sliced
- 4 Medjool dates pitted and diced
- 2 cups chicken broth
- 1.5 cups pearl couscous
- 1 teaspoon fresh thyme plus more for garnish
- 3/4 cup spinach
Instructions
- Combine the Greek yogurt, 2 tbsp olive oil, paprika, minced garlic, cumin, 1/4 tsp salt, 1/4 tsp pepper, half the lemon juice and zest in a large mixing bowl. Add the chicken thighs and toss to coat. Let the chicken marinate for 30 minutes or up to 4 hours.1 cup Greek yogurt, 3.5 tablespoons olive oil, 1 teaspoon paprika, 3 cloves garlic, 1 teaspoon ground cumin, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 lemon, 4 boneless skin on chicken thighs
- Preheat the oven 425°F with a sheet pan inside on the middle rack. Once preheated, remove the sheet pan, carefully line it with foil, and arrange the chicken thighs in a single layer. Bake for 20-25 minutes or until the internal temperature has reached 170° F and the edges are crisp. *If you like them extra crisp, remove the pan from the oven and preheat the broiler to high. Broil for 3-4 minutes or until crisp to your liking (careful not to overcook).
- While the chicken is cooking, heat 1 tbsp of olive oil in a nonstick pan over medium heat. Add the shallots and the dates with 1/4 tsp salt. Sauté, stirring occasionally, for 5-6 mintues, or until they begin to soften and turn golden. Then remove them from the pan and set aside on a plate.3/4 teaspoon kosher salt, 4 shallots, 4 Medjool dates
- Deglaze the pan with a splash of chicken broth (about 1 tbsp), scraping any brown bits off the bottom. Then add 1/2 tbsp of olive oil and the couscous to the pan and toast for one minute, stirring frequently (the couscous should turn a light shade of golden brown).3.5 tablespoons olive oil, 1.5 cups pearl couscous
- Add the remaining broth to the pan with 1/4 tsp of salt, 1/4 tsp of pepper, and the thyme and bring it to a boil, then reduce the heat to low and cover. Continue cooking the couscous, covered, and stirring occasionally for 8-10 minutes or until the couscous is tender. Season with salt and pepper to taste.3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups chicken broth, 1 teaspoon fresh thyme
- Squeeze in the remaining lemon juice and mix in the spinach, cover and cook for 1-2 minutes, or until the spinach wilts.1 lemon, 3/4 cup spinach
- To serve, transfer the couscous to a serving dish and nestle the chicken into the couscous, top with the sautèed shallots and dates. Garnish with fresh thyme and serve.
Notes
- You can use skinless chicken thighs for this recipe, however, I prefer the crisp of skin on. Bell & Evans sells boneless, skin-on chicken thighs.
- Add butter (about 3/4 tbsp) to the pan toward the end of cooking the shallots and dates in step 3 for a more buttery, nutty flavor.
- For deeper flavor, leave the shallots and dates in the pan to cook alongside the couscous instead of removing them. This will infuse the couscous with their sweetness and caramelized richness.
- In step 4, you can also deglaze the pan with white wine (instead of chicken broth). This will add a nice flavor to the couscous.
- Rice Pilaf Option: Serve the chicken with rice pilaf for an alternative starch that complements the Mediterranean-inspired flavors.
- Herb Boost: Add fresh chopped parsley to the couscous for an extra layer of freshness and flavor.
- Additional Garnishes: Top the dish with slivered almonds for a nutty crunch and serve with tzatziki for a creamy, tangy finishing touch.
Nutrition
Calories: 730kcal | Carbohydrates: 77g | Protein: 34g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 993mg | Potassium: 755mg | Fiber: 6g | Sugar: 20g | Vitamin A: 935IU | Vitamin C: 8mg | Calcium: 129mg | Iron: 3mg
