One-pan Spring Chicken and Pearl Couscous with Leeks and Pea

Ainekset

You can add mushrooms, asparagus, use feta or goat cheese, swap the couscous for orzo or rice — it all works. It’s easy, delicious, and perfect for a busy weeknight.

Ingredients below — full recipe is linked in my bio!

4 bone-in, skin-on chicken thighs (or boneless if preferred)

Salt and pepper to taste

1 tsp garlic powder

1 tsp smoked paprika

2 tbsp olive oil

2-4 tbsp butter

2 leeks, white and light green parts only, cleaned halved and thinly sliced

1/2 tsp ground coriander (optional)

1 tsp red pepper flakes (optional)

6 cloves garlic, minced (to taste)

1 cup pearl couscous

1/3 cup dry white wine (optional)

2 to 2½ cups chicken broth, depending on how saucy you want it

1/2 - 1 cup freshly grated parmesan cheese (or feta or goat cheese)

1 cup frozen peas

Zest of 1 lemon

Juice of 1/2 lemon (plus more to taste)

2 tbsp chopped fresh dill or parsley (plus more for garnish)