Crispy Chicken Thighs with Couscous and Mint Dill Labneh Sauce

Crispy Chicken Thighs with Couscous and Mint Dill Labneh Sauce

Prep Time: 25 minutes

Cook Time: 35 - 45 minutes

Servings: 3 - 4

Ingredients:

• 4 chicken thighs, bone-in and skin-on (or 3 legs)
• 1 tsp cumin
• 1-2 tbsp olive oil
• 3-4 shallots, peeled and quartered (core attached)
• ½ lb mushrooms (about 2 ½ cups), sliced or separated
• 4-5 cloves garlic, thinly sliced
• ¼ tsp chili flakes
• ½ cup dry white wine
• ⅔ cup frozen peas
• 1 ¼ cups chicken stock
• 1 tbsp ghee
• 1 cup quick-cooking couscous
• Herbs to garnish (mint, dill, parsley, oregano, basil)
• Lemon zest
• Salt & pepper to taste

Mint dill labneh sauce

• ¾ cup labne (or yogurt)
• 5-6 fresh mint leaves
• ½ cup fresh dill, with stem
• 3 tbsp lemon juice, more to taste
• 1 garlic clove
• Salt & pepper to taste

Directions:

1. Make the dill labneh sauce. Add all sauce ingredients to a small blender. Alternatively, you can pre-chop the garlic and herbs and whisk in a bowl.
2. Blend until well combined, tasting to see if more salt is needed. Set aside.
3. Preheat the oven to 400°F.
4. Season the chicken thighs generously with salt, pepper, and cumin. Place on a large, cold cast iron skillet, skin-side down.
5. Place over medium heat and cook for 12-15 minutes. Don’t touch the chicken until some of the fat has rendered and it releases from the pan. Once a dark gold color, remove from the pan onto a plate.
6. In the same pan, add 1-2 tbsp olive oil. Add the shallots and mushrooms and quickly toss to coat in the oil, and leave undisturbed for 3-5 minutes. Season with salt & pepper.
7. Flip the shallots and mushrooms and continue cooking until nearly golden.
8. Add the garlic, chili flakes, and peas and cook 1-2 minutes.
9. Deglaze the pan with white wine. Turn off the heat and put the chicken back in the pan, skin side up.
10. Put into the oven for 10-15 minutes, or until the internal temperature of chicken is 160°F.
11. Remove the chicken again to rest. To the pan with the mushrooms and shallots, add the chicken stock and ghee. Bring to a boil over high heat.
12. Add the couscous, turn off the burner, and lid the pan. Set aside for 5 minutes, remove the lid and fluff with a spoon.
13. Place the chicken back on the couscous and garnish with herbs. Grate lemon zest on top. Serve with the mint dill labneh sauce.