Ingredients
- 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon canola oil
- 1 Vidalia onion, trimmed, peeled and finely chopped
- 1 tablespoon curry powder (or more if you prefer)
- 1 tablespoon freshly grated ginger
- 1 (15-ounce) can garbanzo beans, drained
- 1 large or 2 small sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups low-sodium or homemade chicken broth
- Finely grated zest (for garnish) and juice (for sauce) of 1 navel orange
- 1 (10-ounce) package couscous, prepared according to package directions
- 1 tablespoon local honey (for garnish)
- ¼ cup skin-on sliced almonds (for garnish)
Preparation
Rinse the chicken thighs and pat dry. Season with salt and pepper.
In a large Dutch oven or heavy-bottomed sauté pan with a lid, heat the canola oil over medium-high heat until it shimmers.
Place the chicken thighs into the pan skin-side down, being careful not to crowd. Cook over medium-high heat until the skin is golden brown, 5 to 7 minutes. Remove the chicken thighs from the pan, and set aside.
Reduce the heat to medium-low. Add the onion, curry powder and ginger. Stir well to combine, and cook until the onion is translucent, 1 to 2 minutes. Add the garbanzo beans and sweet potatoes and stir well.
Place the chicken in the pan and nestle into the garbanzo beans and sweet potatoes. Pour in the chicken broth. It should reach about halfway up the chicken thighs. Bring the broth to a boil. Then reduce heat, cover and let simmer gently until the chicken is cooked through and the sweet potato is fork-tender, approximately 40 minutes.
Remove the lid and check for seasoning. Add the orange juice, stirring very gently just to incorporate.
To serve, divide the prepared couscous among 4 warm, large shallow bowls. Then spoon the garbanzo beans and sweet potatoes over the couscous along with some of the cooking liquid. Place the chicken thighs atop the veggie mixture. Drizzle chicken pieces with honey. Top each with a generous pinch of orange zest and finally, the almonds. Serve piping hot.
About this recipe
Total:
$18.32/4 servings, $4.58 per serving.
