One-Pan Chicken with Couscous and Carrots

Name: One-Pan Chicken with Couscous and Carrots
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce) bone in, chicken thighs, trimmed; , Salt and pepper; 1 teaspoon, vegetable oil; 1 pound, carrots, peeled and cut into 2-inch lengths, thin pieces halved lengthwise, thick pieces quartered lengthwise; 1 , onion, chopped; 4 , garlic cloves, minced; 1 teaspoon, paprika; 1/2 teaspoon, ground cumin; 1 (15-ounce) can, chickpeas, rinsed; 3/4 cup, water; 1 cup, couscous; 1/3 cup, minced fresh parsley; 2 tablespoons, lemon juice, plus wedges for serving

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Appears in Cook's Country June/July 2017

SERVES4

TIME1¼ hours

One-Pan Chicken with Couscous and Carrots

WHY THIS RECIPE WORKS

For a simple yet complete meal in one skillet, we turned to couscous, tiny bits of semolina pasta traditionally used as a sauce absorber beneath North African stews. Couscous cooks in a fraction of the time required for other starches such ...

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