Recipe: “Man Dish”

mandish collage

I have a really yummy recipe to share with you guys today – and it’s easy to boot! We affectionately call it “Man Dish” in my house because Will found the recipe in Esquire magazine. He’d been out selling books one day and he picked up the magazine to read during the slow times. After reading the entire magazine, he decided that night that he wanted to cook one of the recipes he’d found. Something that claimed both “impress her” and “one pot meal” really appealed to him, so he thought he’d give it a try.

There was just one glitch: none of our stove-top pans were big enough to cook enough chicken for our family of five all at once. (The recipes in the magazine were designed to be date meals.) So he asked me to step in and help solve this problem. The solution was this recipe. Enjoy.

"Man Dish"
A simple, easy meal.
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912 calories
141 g
157 g
11 g
57 g
3 g
889 g
1412 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 912
Calories from Fat 99
% Daily Value *
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 157mg
Sodium 1412mg
Total Carbohydrates 141g
Dietary Fiber 10g
Sugars 4g
Protein 57g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Enough chicken thighs (or whatever bone-in chicken pieces you like) to feed your family
  2. 1 can (about 2 cups if you're going the boxed or homemade route) chicken broth
  3. 1 cup couscous
  4. 1/2 jar green olives, chopped
  5. 1 can diced tomatoes OR 1-2 chopped fresh tomatoes OR 1 pint halved grape tomatoes
  1. 1. Season the chicken with salt and pepper. In a hot cast iron skillet, sear the chicken. The goal here is not cooking it all the way through, just browning it so it has a nice flavor. Do this in stages if needed.
  2. 2. Place chicken pieces in a 9x13 baking pan. Add broth.
  3. 3. Gently add the couscous all around the chicken, doing your best to submerse it in the broth.
  4. 4. Sprinkle olives and tomatoes all around the dish.
  5. 5. Bake at 425F for 45-60 minutes, until chicken is cooked through.
Adapted from Esquire magazine
Adapted from Esquire magazine
Ladybug Daydreams

A couple of things: first, if you think you don’t like green olives, use them anyway. They add a wonderful saltiness to the dish. I only like them in a few specific dishes, and this is one of them. Second, feel free to use whatever chicken pieces you like. I’ve done this recipe with all chicken thighs as well as with a whole chicken that I’ve cut up. It’s delicious either way. I’m not sure how it would fare with boneless chicken, so if you try that, let me know how it went. This recipe is very versatile; it’s easy enough for a weeknight meal (it does take a bit of time to cook, but it’s almost all passive time, which is why I say it’s good for a weeknight). We’ve served it for company with rave reviews, so it’s good for that too. And because it’s just a chicken and grain dish, you can serve it with any vegetable and/or bread you like to make a complete meal. We often just add some applesauce to the side and call it good.

That’s all there is to it. I hope you enjoy this easy-enough-for-a-man-to-cook meal (even if you do have to cook it yourself, ladies).


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I shared this recipe on Try a New Recipe Tuesday at Home to Four Kiddos. Click the banner below for more great recipes to try!


    • Wendy

      Oh, I’m so glad this recipe has good timing for you! It’s been sitting in my drafts folder for months (since before the big move!), but I always forget to take a picture of it. I finally remembered, and now it’ll be beneficial to a friend. Yay! 🙂

    • Wendy

      I’m so glad you want to try my recipe! Couscous can take some getting used to, but there are lots of flavors in this recipe what with the tomatoes and olives that it takes a “plain” grain and makes it something special :). I can’t wait to hear how you like it!

    • Wendy

      Do try it with the olives. If you still don’t like them, you can always avoid them while eating and omit them next time :). Thanks for stopping by and commenting.

    • Wendy

      I hope you try my dish 🙂 Couscous is kind of weird because it’s technically pasta but it cooks up like instant rice. The texture is like nothing else I’ve ever had. It’s good. 🙂

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