Orange-Olive Chicken Thighs & Couscous with Vegetables, Feta & Dates

Orange-Olive Chicken Thighs & Couscous

with Vegetables, Feta & Dates

35 MIN
2 Servings
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Available Options

  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
    • with Chicken Thighs

    From the Test Kitchen

    In this dish, you'll marinate chicken thighs in a zesty combination of our shawarma spice blend, olives, and fresh orange juice, before roasting them in the oven. You'll serve it alongside sweet peppers, tangy feta, and mint––all over a bed of harissa couscous studded with plump medjool dates for pops of sweetness.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Orange-Olive Chicken Thighs & Couscous with Vegetables, Feta & Dates
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • ½ cup Pearl Couscous
    • 1 Navel Orange
    • 4 oz Sweet Peppers
    • 1 Red Onion
    • 1 bunch Mint
    • 1 oz Castelvetrano Olives
    • 1 oz Dried Medjool Dates
    • 1½ oz Feta Cheese
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Red Harissa Paste
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

    Orange-Olive Chicken Thighs & Couscous

    Prepare the marinade & marinate the chicken
    1 Prepare the marinade & marinate the chicken

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the orange crosswise; squeeze the juice into a large bowl. Pit and roughly chop the olives. To the bowl of orange juice, add the chopped olives, spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.  

    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard the stems of the peppers; remove the cores, then large dice. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the dates. Pick the mint leaves off the stems.

    Prepare the remaining ingredients
    Roast the chicken & vegetables
    3 Roast the chicken & vegetables

    Line a sheet pan with foil. Add the diced peppers and onion wedges to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer around the edges of the sheet pan. Add the marinated chicken (including the marinade) to the center of the sheet pan of seasoned vegetables. Roast 17 to 19 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook the couscous & serve your dish

    Meanwhile, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot; add the harissa paste and chopped dates; season with salt and pepper. Stir to combine and cover to keep warm. Serve the roasted chicken and vegetables over the finished couscous. Drizzle with any remaining juices from the sheet pan. Garnish with the mint leaves (tearing just before adding), feta (crumbling before adding), and almonds. Enjoy!

    Cook the couscous & serve your dish
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