Thursday, February 22, 2024
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Gentle Yoga & Balance 50+ with Alison

Gentle Yoga & Balance 50+  with Alison NEW...

Ken Allison – MVFN Champion for Nature, 2024

Ken Allison is a “wildlife ecologist/naturalist/educator”; extraordinaire! He...

Giant Baked Beans with Sausage Meatballs

by Susan Hanna This is another great recipe...
LivingFood and DrinkChicken Thighs with Couscous and Olives

Chicken Thighs with Couscous and Olives

by Susan Hanna

This recipe from Real Simple is a tasty one-pot meal featuring chicken thighs, Israeli couscous (a small, pea-shaped pasta), shallots, olives, dates and spices. Brown the chicken and set aside. Combine couscous, shallots, olives, dates, spices and water in the same pan, bring to a simmer and add the chicken back to the pan. Bake until the chicken is done and the couscous is tender. Run under the broiler for a few minutes to brown the chicken and garnish with pomegranate seeds and cilantro. Cook’s note: I used chopped red pepper instead of pomegranate seeds and made the recipe with eight chicken thighs instead of six.

Avoiding Additives and Preservatives

I used President’s Choice garlic-stuffed green olives, which are additive-free. Parnoosh brand dried dates are additive-free. Check the dried spices to make sure they don’t contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For a Recipe.


  • 6 6-oz. (170 g) bone-in, skin-on chicken thighs
  • 1 ½ teaspoons (7.5 ml) kosher salt, divided
  • 1 cup (250 ml) uncooked Israeli couscous
  • ½ cup (125 ml) chopped shallots (from 1 shallot)
  • ½ cup (125 ml) Castelvetrano olives, coarsely chopped
  • ¼ cup (60 ml) chopped dried dates
  • 1 teaspoon (5 ml) ground cumin
  • ¼ teaspoon (1.25 ml) ground cinnamon
  • ½ cup (125 ml) finely chopped fresh cilantro
  • ¼ cup (60 ml) pomegranate seeds


  1. Preheat oven to 425°F (218°C) with rack 8 inches (20 cm) from heat. Sprinkle skin of chicken thighs with ½ teaspoon (2.5 ml) salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet.
  2. Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon (5 ml) salt to skillet. Stir in 1⅓ cups (332 ml) water and bring to a simmer over medium-high. Nestle chicken, skin side up, in couscous mixture. Cover skillet with aluminum foil and transfer to oven. Bake until chicken is cooked through, a thermometer inserted in thickest portion of thighs registers at least 165°F (74°C), and couscous is tender, 15 to 20 minutes.
  3. Increase oven temperature to broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Top with cilantro and pomegranate seeds. Serves 4.

From Real Simple




From the Archives