Ingredients
For the chicken
| 2 lbs | boneless skinless chicken thighs | |
| 1/2 tsp | smoked paprika | |
| 1 tsp | salt | |
| 1/2 tsp | pepper | |
| 1/4 cup + 2 tbsp | butter, divided | |
| 3 | garlic cloves, minced | |
| juice and zest of a lemon | ||
| 1/4 tsp | crushed red pepper flakes | |
| 1/4 cup | chicken broth | |
| 1/4 cup | chopped fresh parsley |
For the couscous
| 1 cup | couscous | |
| 1 1/2 cup | chicken broth | |
| 1 tbsp | butter | |
| 1/4 cup | pitted kalamata olives, roughly chopped | |
| 1/4 cup | chopped fresh herbs, like parsley, dill, and basil | |
| salt and pepper, to taste |
Directions
- Preheat a skillet over medium-high heat.
- Pat chicken dry with paper towel and season on both sides with smoked paprika, salt, and pepper.
- When the skillet is hot, add 2 tbsp of butter to the pan. Once butter is melted, swirl to coat the bottom and place the chicken thighs in the pan in a single layer. Cook until golden about 4-5 minutes on each side. Transfer to a plate and set aside.
- While the chicken is cooking, rinse couscous under cold water. Add broth to a medium saucepan and bring to a boil over medium heat. Cover with a lid, remove from heat, and let stand for 10 minutes.
- Once the chicken is cooked, add remaining butter to the pan. Once melted, add garlic, lemon juice and zest, and crushed red pepper. Slowly pour the remaining broth into the pan and whisk to combine. Bring to a simmer.
- Return the chicken to the skillet and turn to coat. Simmer for another 3-4 minutes until chicken is warm and the sauce has thickened slightly. Remove from heat and stir in the parsley.
- Just before serving, stir butter, herbs, and olives into the pot with the couscous. Season with salt and pepper to taste.
- Serve chicken with herb couscous. Garnish with more parsley and lemon slices, if desired.