Chicken and Couscous with Fennel and Orange
Infused with bold Mediterranean flavors, this Chicken and Couscous with Fennel and Orange recipe is a vibrant one-pan meal that's as stunning as it is delicious. Tender, golden-seared chicken thighs are simmered in a fragrant fennel and orange-infused broth, while warm spices like cumin and coriander elevate the dish with an earthy complexity. Served alongside fluffy couscous infused with orange zest, this dish is a perfect blend of sweet, savory, and aromatic notes. Finished with a garnish of fresh parsley and fennel fronds, it’s a wholesome, weeknight-friendly recipe that feels both elegant and easy to make. Perfect for lovers of citrus-inspired dishes, this recipe is a must-try for those looking to add bold, fresh flavors to their dinner rotation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium fennel bulb
- 2 cloves garlic cloves
- 1 large orange
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 cups chicken broth
- 1 cup couscous
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon orange zest
Instructions
Begin by preparing the fennel. Trim the stalks, reserve some of the fronds for garnish, and thinly slice the bulb.
Mince the garlic cloves and zest the orange. Then, slice the orange in half and juice it into a bowl, removing any seeds.
Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the sliced fennel and cook for 5 minutes until softened.
Add the minced garlic, ground cumin, and ground coriander. Stir for another 1-2 minutes until fragrant.
Pour in the chicken broth and orange juice, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, reduce the heat to low, and cover. Simmer for 20 minutes until the chicken is cooked through and tender.
While the chicken is simmering, prepare the couscous. Bring 1 cup of water to a boil in a small saucepan with 0.5 teaspoons of salt and orange zest. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff the couscous with a fork before serving.
To serve, spoon the couscous onto plates. Top with the chicken thighs and spoon the fennel-orange sauce over everything. Garnish with chopped parsley and reserved fennel fronds.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3985 mg | 173% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 24.8 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2781 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
