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Chicken Thighs with Orange-Tomato Couscous

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6

Ingredients

  • 6 Wholesome Farms Direct Source-Verified boneless, skinless chicken thighs
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 1/4 tsp ground cinnamon, divided
  • 1 1/4 tsp ground cumin, divided
  • 2 tbsp extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 1 14-oz can diced tomatoes, with juice
  • 1 15-oz can chickpeas, rinsed
  • 1 cup reduced-sodium chicken broth
  • 4 tbsp chopped fresh cilantro, divided
  • 1 orange, scrubbed, halved and cut into ¼-inch slices
  • 1 cup whole-wheat couscous

Directions

  1. Pat chicken thighs dry.
  2. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
  3. Heat 1 tablespoon oil in a Dutch oven over medium heat.
  4. Add the chicken thighs.
  5. Cook 3 to 4 minutes per side, until browned.
  6. Set aside on a plate.
  7. Add 1 tablespoon oil and onion to the pan.
  8. Cook about 2 minutes, until softened, stirring occasionally.
  9. Add 1 teaspoon cinnamon and cumin.
  10. Cook for 30 seconds, stirring constantly.
  11. Add tomatoes (including juice), chickpeas, broth, 2 tablespoons cilantro and orange slices.
  12. Bring to a simmer and scrape up any browned bits.
  13. Return the chicken and juices to the pan.
  14. Cook over medium-low heat, covered, for 5 to 10 minutes, until chicken is cooked through.
  15. Remove chicken to plate.
  16. Bring liquid to boil.
  17. Add couscous and stir.
  18. Place chicken thighs on top of the mixture.  
  19. Remove from heat, cover, and let sit for 5 minutes.
  20. Garnish with cilantro.
USDA
 

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