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One-Pot Couscous Chicken with Bacon and Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Moroccan-inspired

Description

This One Pot Couscous Chicken with Bacon and Corn is a rich and flavorful dish combining tender chicken thighs, crispy bacon, creamy couscous, and sweet corn, all cooked together in one skillet for an easy and satisfying meal. The combination of fresh thyme, lemon, and radish slices adds brightness and freshness to this comforting main course.

Ingredients

Scale

Chicken and Bacon

  • 6 chicken thighs (bone-in with skin preferred, but any kind will work)
  • Kosher salt & freshly ground black pepper, to season
  • 8 slices bacon, cut crosswise into ½-inch pieces (divided)
  • 2 tablespoons olive oil

Couscous and Vegetables

  • ¾ cup original Moroccan-style couscous
  • 1 medium sweet yellow onion, minced
  • 6 cloves garlic, peeled but left whole
  • 2 cups frozen corn, thawed (Green Giant Roasted Corn recommended)
  • 2 radishes, very thinly sliced

Liquids and Seasonings

  • 2½ cups heavy cream or half and half (milk can be substituted but may curdle)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 teaspoons minced fresh thyme leaves
  • 1 lemon (half for cooking, half for garnish)

Garnishes

  • Extra crisped bacon
  • Chopped parsley
  • Freshly squeezed lemon juice

Instructions

  1. Cook the couscous: Prepare the couscous according to package directions, then set aside.
  2. Season the chicken: Pat the chicken thighs dry and season both sides generously with kosher salt and freshly ground black pepper.
  3. Cook the bacon: In a large skillet over medium heat, cook the bacon pieces until they are lightly browned and just crispy. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon. Reserve 2 tablespoons of the bacon grease in the skillet and refrigerate the rest for later use.
  4. Add olive oil: Add 2 tablespoons of olive oil to the skillet containing the reserved bacon fat.
  5. Heat the fat and oil: Warm the bacon fat and olive oil mixture over medium heat until the oil develops a sheen, indicating readiness for searing.
  6. Brown the chicken: Place the chicken thighs skin-side down in the skillet and brown until golden and crisp. Once browned, transfer the chicken to a paper towel-lined plate to rest.
  7. Sauté onion and garlic: Add the minced onion and whole garlic cloves to the skillet and cook until the onion becomes translucent and the garlic softens, stirring occasionally.
  8. Brown the couscous: Reduce heat to medium-low, add the cooked couscous to the skillet and cook for about 5 minutes, stirring frequently, until it begins to brown slightly.
  9. Add cream and seasonings: Stir in the heavy cream, fresh thyme sprigs, kosher salt, black pepper, and all but 2 tablespoons of the crispy bacon. Bring the mixture to a gentle simmer.
  10. Simmer chicken in cream: Nestle the chicken thighs into the skillet mixture skin-side up. Reduce the heat to low, cover the skillet, and simmer for 30 minutes to allow flavors to meld and chicken to cook through.
  11. Add corn and thyme leaves: Stir in the thawed corn and minced thyme leaves, then drizzle the juice of half a lemon over the mixture.
  12. Finish cooking: Cover the skillet again and cook until most of the liquid has almost evaporated, about 15-20 minutes, stirring occasionally.
  13. Prepare to serve: Once the liquid is nearly gone, remove from heat and prepare plating.
  14. Plate the dish: Spoon a generous portion of the couscous and corn mixture onto each plate and top with one chicken thigh.
  15. Garnish and serve: Garnish each serving with the reserved crisped bacon, thin radish slices, chopped parsley, and a squeeze of fresh lemon juice.
  16. Enjoy: Serve immediately and enjoy this hearty, creamy, and flavorful one pot meal!

Notes

  • Using bone-in chicken thighs with skin gives the best flavor and texture, but boneless and skinless can be used if preferred.
  • If using milk instead of cream or half and half, watch closely as it may curdle when simmered.
  • Be sure to reserve some crisped bacon for garnish to add extra texture and flavor to the final dish.
  • Fresh thyme gives the best flavor, but dried can be substituted in a pinch (use about 1 teaspoon dried thyme).
  • This dish can easily be doubled for larger groups using a larger skillet or pan.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

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Find it online: https://quickhomedishes.com/one-pot-couscous-chicken-with-bacon-and-corn-recipe/