Yippee we made it to Friday friends! Let’s celebrate with one of our new favorite dinners in rotation around our home. This crispy thighs with peppers and cous cous recipe is oh so lovely with fresh minimal ingredients and you get to use a SKILLET! I don’t know about you, but I just love skillet dinners. Especially when they involve bone in skin on chicken thighs, which I just have an overall obsession with.
First you get to sear up the lovely thighs to get the skin nice and crispy on the outside. Then in goes a bunch of peppers and onions and garlic. On the side is simmering some garlic cous cous and then everything comes together oh so perfectly in the oven. For the cous cous, I just used the boxed variety that comes together in like five minutes, couldn’t be easier.
To make it all even better, on the top goes a fresh caper salsa verde. I actually don’t really like capers, but in this dish mixed up with all the other herbs in completely works. You can make this salsa earlier in the day and it can hang out in the fridge if that helps with the dinner time madness.
This is a great family meal that comes together fairly quickly yet is a little elevated for that something special feeling. Perfect to celebrate a Friday night after a long week.
Happy weekend to you and yours!
CRISPY CHICKEN THIGHS WITH PEPPERS AND SALSA VERDE
Adapted from Country Living
1 box roasted garlic-and-olive oil couscous
2 tsp. vegetable oil or olive oil
6 large skin-on, bone-in chicken thighs
1 1/2 tsp. Kosher salt
3/4 tsp. Freshly ground pepper
3 medium colorful bell peppers
1/2 medium Sweet onion, I used a red one
2 clove garlic
INGREDIENTS FOR SALSA VERDE:
1/4 c. fresh parsley, chopped up
1/4 c. fresh basil, chopped up
1/4 c. fresh cilantro, chopped up
1 green onion, chopped up
1/4 c. extra-virgin olive oil
2 tbsp. capers
1 1/2 tbsp. fresh lemon juice
Preheat oven to 425 degrees F. Cook cous cous according to package directions.
Heat oil in skillet over medium-high heat until very hot. Sprinkle chicken with salt and pepper. Place chicken in skillet, skin sides down, and cook 10 minutes or until skin is browned and crispy. Turn chicken over and cook 4 minutes. Transfer chicken to a plate; discard drippings.
Sauté peppers and onions for a few minutes, until softened and slightly browned. Stir in the garlic. Arrange chicken on top of peppers, skin sides up. Bake at 425 degrees F for 10 minutes or until done.
Meanwhile, make salsa (or this can be done earlier in the day). Stir together parsley, basil, cilantro, green onion, olive oil, capers, and lemon juice. Season to taste with salt and pepper.
Fluff couscous with a fork. Serve chicken and peppers on couscous, and top with desired amount of salsa verde.