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Za'atar-Spiced Chicken Thighs
with Veggie Couscous & Pink Lemon Yogurt Sauce
45 MIN
2 Servings
From the Test Kitchen
These chicken thighs get plenty of flavor from za’atar—a blend of oregano, sesame seeds, vibrant Aleppo pepper, and more. We’re also using it to season carrots and shallot, roasted and stirred into fluffy couscous along with garlic-sautéed collard greens.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- ½ cup Plain Greek Yogurt
- 1 cup Yellow Couscous
- 1 Pink Lemon
- 1 bunch Collard Greens
- 6 oz Carrots
- 2 cloves Garlic
- 1 Shallot
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the lemon yogurt:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the shallot and quarter lengthwise. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the carrot pieces and quartered shallot on the foil. Drizzle with olive oil and season with half the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining za’atar seasoning. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.
4
Cook the couscous:
While the chicken cooks, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste.
5
Cook the collard greens:
To the pan of reserved fond, add the chopped garlic and collard greens; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are wilted and most of the water has cooked off. Turn off the heat.
6
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the cooked collard greens, roasted vegetables, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked chicken over the finished couscous. Garnish with the yogurt sauce. Serve any remaining yogurt sauce on the side. Enjoy!
1
Prepare the ingredients & make the lemon yogurt:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the shallot and quarter lengthwise. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the carrot pieces and quartered shallot on the foil. Drizzle with olive oil and season with half the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining za’atar seasoning. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.
4
Cook the couscous:
While the chicken cooks, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste.
5
Cook the collard greens:
To the pan of reserved fond, add the chopped garlic and collard greens; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are wilted and most of the water has cooked off. Turn off the heat.
6
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the cooked collard greens, roasted vegetables, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked chicken over the finished couscous. Garnish with the yogurt sauce. Serve any remaining yogurt sauce on the side. Enjoy!
Tips from Home Chefs