I admit it – I have a problem. I am now officially obsessed with One Pot Dishes. So much so that I begin to daydream about turning fabulous recipes I see into One Pot Wonders. I just love the flavors fabulous food blogger Kalyn of Kalyn’s Kitchen fame used in her Lemon Chicken with Capers and Oregano. The gauntlet was thrown down – could I turn this fabulous recipe into a One Pot Wonder?
Why, yes I can!
It is just so delightful that you just may wind up scraping the last bits of the couscous from the bottom of the pot. And licking the spoon. Not that that has ever happened. Just a hypothetical, of course.
But, if you make this dish, you’ll be tempted to do so I swear.
Happy Fall, Y’all!
— posted by Donna
ONE POT LEMON CHICKEN COUSCOUS
Serves 4 to 6
10 minutes prep time; One hour cook time
1 1/2 cups large pearl couscous (I used Bob’s Reds Mill)
2 1/2 cups chicken broth
Juice and zest of one lemon
1 teaspoon cayenne pepper sauce
1 tablespoon capers
1 tablespoon minced fresh oregano
3 green onions, thinly sliced
1 cup frozen peas
6 chicken thighs
1 lemon, thinly sliced
1 tablespoon olive oil
Preheat oven to 350 degrees.
In a 2 quart stock pot, stir together the couscous, broth, lemon juice and zest, cayenne pepper sauce, capers, oregano, green onions and peas.
Place on top the chicken thighs and lemon slices. Drizzle oil on top.
Bake for one hour uncovered.