Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs

  1 lb $4.49
• Zucchini

  1 medium, cut into thick half-moons $2.69
• Kroger® Whole Carrots

  2 medium, sliced 1/4-inch thick $2.49
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Fresh Organic Lemon

  1, zested and juiced $2.00
• Parsley

  1/3 cup chopped, divided $1.89
• Kroger® Yellow Onion

  1/2 medium, thinly sliced $3.99
• Garlic

  2 cloves, minced $0.79
• Low-sodium chicken broth or water

  1 1/3 cups, divided
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked or sweet paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground turmeric

  1/4 teaspoon
• Salt and black pepper

  to taste

Instructions

1. Pat the chicken thighs dry and season with salt, pepper, cumin, paprika, coriander, cinnamon, and turmeric; slice the onion, carrots, and zucchini, mince the garlic, zest and juice the lemon, and chop the parsley.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the chicken thighs for 3–4 minutes per side until browned, then transfer to a plate.
3. Reduce heat to medium, add the remaining 1 tablespoon olive oil, onion, and carrots, and cook for 5 minutes until the onion softens; stir in the garlic for 30 seconds until fragrant.
4. Add 3/4 cup broth or water and 1 tablespoon lemon juice, scraping up browned bits, then nestle the chicken back into the skillet; cover and simmer gently for 12 minutes.
5. Scatter the zucchini around the chicken, cover again, and braise 6–8 minutes more until the chicken reaches 165°F and the zucchini is tender but not mushy.
6. Meanwhile, bring the remaining 2/3 cup broth or water to a boil in a small saucepan with a pinch of salt and lemon zest; stir in the couscous, cover, remove from heat, and let stand 5 minutes, then fluff with a fork and fold in half the parsley.
7. Taste the skillet sauce and adjust with more lemon juice, salt, and pepper; spoon couscous into shallow bowls, top with chicken, zucchini, carrots, and sauce, and finish with the remaining parsley.