Pulled Blackened Chicken with Toasted Couscous

Pulled Blackened Chicken with Toasted Couscous
Staff Writer
Pulled Blackened Chicken with Toasted Couscous

Tara Donne

Pulled Blackened Chicken with Toasted Couscous

Manna, a 24-hour Middle Eastern/Mediterranean restaurant that is just down the street from my apartment in Williamsburg, Brooklyn, makes great traditional dishes like okra hummus and stuffed grape leaves — but my favorite by far is their roasted chicken with turmeric-scented couscous. It's a dish that should be on everyone's weeknight to-do list. 

Click here to see 'Sweet' Cooking Advice from Sam Talbot.

6
Servings
443
Calories Per Serving
Deliver Ingredients

Ingredients

For the blackened chicken

  • One 3-pound chicken, preferably free-range and organic
  • garlic cloves, finely chopped
  • 1/4  cup  blackening seasoning
  • 2  tablespoons  olive oil
  • lemon, halved
  • 1/2  bunch  fresh thyme
  • 1  teaspoon  fine sea salt
  • 1/2  teaspoon  freshly ground black pepper

For the toasted couscous

  • 1 1/2  cup  almond milk
  • 1/2  cup  reduced-sodium chicken broth
  • 3  tablespoons  olive oil
  • large onion, finely diced
  • garlic cloves, finely chopped
  • 1/2  cup  pine nuts
  • 1  teaspoon  ground cinnamon
  • 1  teaspoon  turmeric
  • 1  cup  Israeli couscous
  • scallions, thinly sliced
  • Salt and freshly ground black pepper
  • Juice of 2 lemons

Directions

For the blackened chicken

Preheat the oven to 350 degrees. Remove the chicken giblets. Rinse the chicken and pat dry.

In a small bowl, toss together the garlic, blackening seasons, oil, lemon halves, thyme sprigs, salt, and pepper. Remove the lemon and thyme from the seasoning mixture and stick them into the cavity of the chicken. Rub the seasoning mixture all over the chicken and transfer the bird to a roasting pan.

Roast the chicken until a thermometer inserted in the thickest part of the thigh registers 180 degrees, 45-50 minutes. Remove the chicken from the oven, take the lemon halves out of the cavity, and squeeze them over the chicken. Let the chicken cool for 10 minutes, then, pull the meat off in chunks.

For the toasted couscous

Meanwhile, in a medium saucepan, combine the almond milk and broth and bring to a rolling simmer over medium-high heat; keep on a back burner.

In another medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, pine nuts, cinnamon, and turmeric. Cook until the spices bloom and the aromatics take over the room, about 2 minutes. Add the couscous and cook, stirring, until it is a golden brown, 2-3 minutes.

Transfer the couscous to a large bowl and pour in the hot milk-broth mixture. Add the scallions. Cover the bowl tightly with plastic wrap and steam for at least 20 minutes.

Season the couscous liberally with salt and pepper, then sprinkle with lemon juice. Stir in the pulled chicken shreds to combine and serve warm. 

Nutritional Facts

Total Fat
27g
39%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
9mg
3%
Carbohydrate, by difference
43g
33%
Protein
9g
20%
Vitamin A, RAE
22µg
3%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
28mg
3%
Fiber, total dietary
6g
24%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
65mg
20%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
97mg
14%
Selenium, Se
1µg
2%
Sodium, Na
598mg
40%
Water
59g
2%
Zinc, Zn
1mg
13%

Blackened Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Blackened Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.