Pre-diagnosis, my Mom got me a subscription to a cooking magazine, Cook’s Country, in the hopes we could divide and conquer testing new recipes. I know that she was secretly hoping that I would try all of the yucky ones and forewarn her…but I digress. In an effort to stay on track with my new low-sodium lifestyle, I’ve had to steer clear of some, and have made tweaks to others. The “Chicken with Couscous and Carrots” lured me in with the promise of being a “one pan” meal, and one evening when I was feeling particularly daring, I went for it. No regrets: it is awesome! Bonus, it’s one of those dishes that continues to develop flavor as it sits, so makes for great leftovers.
Chicken with Couscous and Carrots
8 chicken thigh fillets, excess fat trimmed
Black pepper to taste
1 teaspoon vegetable oil
1 lb. carrots, peeled and cut into 2-inch lengths, and halved lengthwise
1 onion, chopped
4 garlic cloves, minced
1 teaspoon paprika
½ teaspoon ground cumin
15 ounce can of no-salt-added chickpeas, rinsed
¾ cup no-salt-added chicken broth (not going to lie, sometimes I substitute wine for the broth)
1 cup couscous
1/3 cup minced fresh parsley
2 tablespoons lemon juice
Preheat the oven to 450 degrees. Season chicken with pepper. In a large skillet, heat oil over medium-high heat; add chicken and cook about 9 minutes per side. Transfer chicken to a plate and set aside.
In the same skillet, add carrots, onion, ½ teaspoon pepper. Cook until onions are softened. Add garlic, paprika, and cumin, sauté for about 30 seconds before stirring in chickpeas and water. Bring to a boil, scraping the sides of the skillet.
Stir in couscous. Return chicken and accumulated juices to skillet, burrowing the chicken into couscous mixture. Cover, transfer to oven, and bake about 20 minutes. Add parsley and lemon juice to couscous mixture and fluff with fork and serve.
Note: If you don’t have an oven-safe skillet, simply mix the ingredients into an oven-safe dish and cover with foil.