Careme

Instructions

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1. 1.

   Pat 1.25 pounds chicken thighs dry, then season them with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

2. 2.

   Prepare the late-summer produce:

   • Cut 1 medium eggplant into 1-inch cubes.
   • Dice 8 ounces yellow onion.
   • Chop 12 ounces Roma tomatoes.
   • Mince 3 garlic cloves.
   • Zest and juice 1 lemon.

   Keep each item separate.

3. 3.

   Make the Tunisian spice blend by combining:

   • 1 1/2 teaspoons smoked paprika
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Set the spice blend aside.

4. 4.

   Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Brown the chicken for about 5 minutes on the first side and 2 minutes on the second; transfer it to a plate.

5. 5.

   Add 1 tablespoon olive oil and the eggplant to the skillet. Season with 1/4 teaspoon kosher salt and cook for 5 minutes, stirring occasionally. Add the onion and cook for 4 minutes, until it begins to soften.

6. 6.

   Stir the garlic, spice blend, and 1 tablespoon tomato paste into the vegetables; cook for 1 minute. Add the tomatoes, 1 cup water, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, scraping up the browned bits.

7. 7.

   Nestle the chicken and any collected juices into the sauce. Cover, reduce the heat to medium-low, and simmer for 20 minutes, turning the chicken once, until it reaches 175°F. Uncover and simmer for 3 minutes to thicken the sauce.

8. 8.

   While the chicken braises, bring 2/3 cup water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 4 ounces pearl couscous, cover, and cook over low heat for 8 minutes. Remove from the heat, rest covered for 2 minutes, then fluff.

9. 9.

   Stir the lemon zest and juice into the braise. Divide the couscous between two shallow bowls, then plate the chicken, eggplant, and tomato sauce over it.

Want more detail? See the temperature guide.