In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.
For those looking for a fuss-free dinner made in just one pan, look no further than this chicken with spiced couscous. Warm spices and a handful of dried apricots lend a delightful aroma and savory-sweetness to the one-pot affair, making it taste like it took hours (any multiple pans) to make. The key to making it an all-in-one pursuit is to measure out your couscous and water. By using just the right amount, the couscous cooks at the same time as the chicken, ensuring everything comes out perfectly cooked—so don’t eyeball it. And although pretty, don’t be tempted to use multicolored carrots here. The dark purple varieties will bleed their color into the couscous, staining it a murky brown hue—so stick with your typical orange varieties here.
Recipe information
Total Time
1 hour 45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Mix 2 Tbsp. smoked paprika, 1 Tbsp. plus 2 tsp. ground coriander, 2 tsp. ground cumin, 1½ tsp. freshly ground pepper, and ½ tsp. ground cinnamon in a small bowl to combine. Sprinkle both sides of 2 lb. skin-on, bone-in chicken thighs (4–6), patted dry, with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, then sprinkle with about one third of spice mix. (It’s okay to eyeball it.) Set remaining spice mix aside.
Step 2
Drizzle 3 Tbsp. extra-virgin olive oil into a cold medium Dutch oven or other heavy pot, then arrange chicken, skin side down, in pot. Set over medium-high heat and cook, undisturbed and rotating pot on burner for even browning, until skin is deep golden brown and chicken releases easily from pot, 10–15 minutes. Transfer chicken to a large plate or baking sheet and arrange skin side up.
Step 3
Cook 1 large onion, finely chopped, in same pot, stirring often, until softened and starting to brown around the edges, about 5 minutes. Add ½ tsp. crushed red pepper flakes and reserved spice mix and cook, stirring, until fragrant, about 1 minute. Add 8 garlic cloves, finely grated, and 2 Tbsp. tomato paste and cook, stirring constantly, until fragrant, about 2 minutes. Add 1 lb. medium carrots, peeled, halved lengthwise, cut into ¼"-thick half-moons, 1¾ cups pearl couscous, 1 cup dried apricots, each cut into 2–3 strips, 2 Tbsp. fresh lemon juice, remaining 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 2⅓ cups water. Bring to a simmer, then remove pot from heat.
Step 4
Nestle chicken, skin side up, into couscous mixture; cover and bake 15 minutes. Uncover and continue to bake until chicken skin is crisp again and liquid is absorbed, 30–35 minutes. Remove pot from oven and top chicken and couscous with thinly sliced red onion, parsley leaves with tender stems, and chopped salted roasted pistachios just before serving if desired.
Do Ahead: Chicken thighs and couscous (without red onion, parsley, and pistachios) can be made 2 days ahead. Cover and chill. Reheat, covered, in a 375° oven until warmed through.
Recipe notes
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