skillet chicken with couscous, halloumi & cucumber

Name: skillet chicken with couscous, halloumi & cucumber
Total time: 1 h
Yield: 4 Servings
Ingredients: 1 1/4 cups pomegranate seeds; 1/2 large cucumber, finely diced; 1/2 red onion, finely diced; 6 ounces halloumi, torn; 8 mint leaves, finely chopped; 2 tablespoons pomegranate molasses; 1 tablespoon olive oil; Optional: 1/2 teaspoon red pepper flakes; 5 small shallots, peeled, quartered lengthwise; 2 tablespoons olive oil; 2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs), you coulld also make with fish or mushroom adjusting the cooking time; 1 ½ cups pearl couscous (7 1/2 ounces); 1 ½ cups chicken broth; ½ cup fresh parsley leaves and tender stems; juice of 1/2 lemon; kosher salt and freshly ground pepper

A little bit of inspiration and flavors from Persian cuisine but with a twist. The cool flavors of the salsa add just the right sweetness to the bitterness of the pomegranate syrup. This chicken in wonderful for a dinner party, or a weeknight dinner.

skillet chicken with couscous, halloumi & cucumber

Posted by Barbara

Ingredients

Recipe serves: 4

	salsa
	1 1/4 cups pomegranate seeds
	1/2 large cucumber, finely diced
	1/2 red onion, finely diced
	6 ounces halloumi, torn you can also use feta cheese
	8 mint leaves, finely chopped
	2 tablespoons pomegranate molasses
	1 tablespoon olive oil
	Optional: 1/2 teaspoon red pepper flakes
	chicken
	5 small shallots, peeled, quartered lengthwise
	2 tablespoons olive oil
	2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs), you coulld also make with fish or mushroom adjusting the cooking time
	1 ½ cups pearl couscous (7 1/2 ounces)
	1 ½ cups chicken broth
	½ cup fresh parsley leaves and tender stems
	juice of 1/2 lemon
	kosher salt and freshly ground pepper

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Posted by Barbara

time
1 hour
serves
4
skill level
Easy

Ingredients

salsa
1 1/4 cups pomegranate seeds
1/2 large cucumber, finely diced
1/2 red onion, finely diced
6 ounces halloumi, torn
you can also use feta cheese
8 mint leaves, finely chopped
2 tablespoons pomegranate molasses
1 tablespoon olive oil
Optional: 1/2 teaspoon red pepper flakes
chicken
5 small shallots, peeled, quartered lengthwise
2 tablespoons olive oil
2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs), you coulld also make with fish or mushroom adjusting the cooking time
1 ½ cups pearl couscous (7 1/2 ounces)
1 ½ cups chicken broth
½ cup fresh parsley leaves and tender stems
juice of 1/2 lemon
kosher salt and freshly ground pepper

Directions

1 Done	6 hours or overnight Season the chicken on all sides with salt and place in an airtight container.
2 Done	salsa Combine the pomegranate, cucumber, halloumi, red onion, mint leaves, pomegranate molasses and olive oil. Stir well and set aside to marinate flavors.
3 Done	chicken Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high.
4 Done	Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. You may need to adjust heat as you're searing. Transfer the chicken to a plate and set aside.
5 Done	Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes.
6 Done	Add the couscous and stir to coat in the shallot-flavored chicken. Add the broth, season with a sprinkle of salt and bring up to a simmer.
7 Done	Set oven to broil.
8 Done	Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes over medium low-heat.
9 Done	Remove cover of the pan, and place in the oven to crisp up the skin on chicken.
10 Done	Remove from oven, fluff the couscous and top with salsa mixture.
11 Done	to serve Squeeze juice or half a lemon. Garnish with a handful of fresh parsley, season with salt and pepper and serve.