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.
- Enough chicken thighs (or whatever bone-in chicken pieces you like) to feed your family
- 1 can (about 2 cups if you're going the boxed or homemade route) chicken broth
- 1 cup couscous
- 1/2 jar green olives, chopped
- 1 can diced tomatoes OR 1-2 chopped fresh tomatoes OR 1 pint halved grape tomatoes
- 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. Place chicken pieces in a 9x13 baking pan. Add broth.
- 3. Gently add the couscous all around the chicken, doing your best to submerse it in the broth.
- 4. Sprinkle olives and tomatoes all around the dish.
- 5. Bake at 425F for 45-60 minutes, until chicken is cooked through.
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).
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!