Sunday is my day to relax (after my weekly long 5-10 mile run) then read the NYT, prepare a dinner that I can create in one-pot in the morning, and just warm it up at dinner time. I did not have all the ingredients for what the original recipe called for, so I adapted my own version, which was absolutely delish . The original recipe included preserved lemons, which I substituted with orange wedges. It is amazing what a touch of citrus can add to a savory dish. I’d like to try it with preserved lemons. I’m planning to make a batch soon and keep them in the pantry for the next time I make this dinner. (Preserved lemons are so easy to make and store in the pantry.) Next time I may invite some neighbors over to share this wonderful meal using the preserved lemons…I think some of the neighbors may be reading this…The finishing touch to this dish was toasting the couscous in advance, which resulted in a crunchy and chewy texture.

ONE-POT CHICKEN WITH PEARL COUSCOUS
(INSPIRED BY SAMIN NOSRAT)

Approximately 4 servings
INGREDIENTS
4 tablespoons extra virgin olive oil
2 cups pearl couscous
4 chicken legs with thighs *Pat dry and season well with salt
6 garlic cloves, peeled and left whole
1 large onion diced
2 tablespoons ground cumin
1 orange quartered
Salt
2 cups fresh green beans, cut approximately 2”
5 fingerling potatoes (optional) 1/4 inch slices – blanched (not fully cooked)
1 lemon finely grated and juiced
Finely chopped parsley or cilantro for garnish

In a large Dutch oven over medium heat add 2 tablespoons olive oil.
When it simmers add the couscous. Cook, stirring constantly until toasted and golden brown about 5-6minutes. Transfer to a bowl and set aside.
Add remaining 2 tablespoons of olive oil to the pot and carefully lay in the chicken breast side down and cook until golden brown, approximately 6 minutes.
Using tongs remove chicken to a plate.
Reduce the heat to medium and add garlic, onion and cumin stirring occasionally until the onions are just starting to become translucent.
Return the chicken to the pot, breast side up.
Add 2 cups of water and the orange wedges, stir to combine. Bring the mixture to a boil, then reduce to a simmer and cover with a lid. Cook until the chicken is tender, approximately 45 minutes.
Uncover the pot and stir in the green beans, blanched potatoes, couscous and cook at a simmer, stirring occasionally, until the couscous is al denté, about 20 minutes.
Turn off the heat and leave the pot covered for another 10-15 minutes.
Toss in the lemon zest and juice.
To serve, remove the chicken and spoon the couscous mixture in a bowl and finish with the chicken. Garnish with parsley or cilantro.

Bon Appétit

*Tip: Season the chicken 24–48 hours before cooking. This allows the salt time to penetrate the meat, enhance flavor, and tenderize it. I’ve found this technique incredibly effective for producing beautifully tender chicken. If you’re watching your salt intake, simply use a smaller amount when seasoning in advance—it still works wonderfully.