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Moroccan-Spiced Chicken Thighs for Two with Couscous

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Total Time 35 minutes
Servings: 2
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 2 bone-in skin-on chicken thighs, about 250g each
  • 1 cup dry couscous
  • 1 cup boiling water or low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Juice of half a lemon

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Mix together the smoked paprika, cumin, coriander, cinnamon, turmeric, cayenne if using, salt, and pepper in a small bowl.
  3. Pat the chicken thighs completely dry with a paper towel — this is essential for crispy skin. Rub the spice mixture all over both thighs, including under the skin where possible.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes without moving until the skin is a deep, rich golden-brown and releases naturally from the pan.
  5. Flip the chicken and transfer the entire skillet to the oven. Roast for 18–20 minutes until the chicken is cooked through to 165°F (74°C) and the skin is deeply caramelised.
  6. While the chicken roasts, prepare the couscous: place dry couscous in a bowl, pour boiling water or broth over it, cover tightly, and leave for exactly 5 minutes. Uncover and fluff thoroughly with a fork. Season with salt and a squeeze of lemon juice.
  7. Remove the chicken from the oven and rest for 5 minutes before plating.
  8. Plate a generous mound of couscous on each wide plate. Place one chicken thigh on top, skin-side up. Scatter fresh herbs and chopped dried apricots over the couscous if using. Add a spoonful of Greek yogurt on the side.

Notes

Bone-in, skin-on chicken thighs are one of the cheapest cuts of chicken available and produce the most impressive result for a dinner like this — the skin caramelises to a rich, deeply coloured crust that makes the plate look professional. They are consistently cheaper per pound than boneless thighs or chicken breasts. The Moroccan spice blend here costs only cents per recipe once you own the individual spices, and a single batch of spices covers dozens of future recipes.