Careme

Ingredients

• DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs 1 lb (about 4 small thighs) $6.99/lb (reg)
• Pomegranate molasses 3 tbsp Not listed
• Honey 1 tbsp Not listed
• Smoked paprika 1 tsp Not listed
• Cumin 1 tsp Not listed
• Garlic 2 cloves, grated/minced $2.79/3 ct (reg)
• Greek yogurt 3/4 cup Not listed
• Organic cucumber (or English cucumber) 1/2 cucumber, grated $1.49 each (reg) or $3.99 (reg)
• Lemon 1 Not listed
• Couscous (or bulgur) 3/4 cup dry Not listed
• Toasted almonds or pistachios 1/4 cup Not listed
• Fresh herbs (mint/parsley) 1/3 cup, chopped Not listed
• Organic Red Cabbage (optional, for crunch) 1 cup, finely shredded (optional) $2.49/lb (reg)

Instructions

1. Marinate (big flavor): Mix 1 tbsp olive oil, 2 grated garlic cloves, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp kosher salt, black pepper, and zest of 1/2 lemon. Toss with chicken thighs. Rest 20–60 minutes.
2. Make glaze: In a small pot, simmer pomegranate molasses + honey + 2 tbsp water for 2 minutes. Turn off heat; add a squeeze of lemon. Reserve for grilling.
3. Grill: Heat grill to medium-high. Grill thighs 5–7 min per side (depending thickness) until nicely charred and 165°F. In the last 2 minutes, brush with glaze on both sides to lacquer (watch for burning—glaze is sugary).
4. Couscous: Pour 3/4 cup couscous into a bowl with a pinch of salt and 1 tbsp olive oil. Add 3/4 cup boiling water, cover 5 minutes, then fluff. Fold in herbs and toasted nuts. Optional: fold in shredded red cabbage for crunch and color.
5. Cucumber yogurt: Squeeze water from grated cucumber. Mix with Greek yogurt, juice of 1/2 lemon, pinch of salt, pepper, and a little olive oil. For high style: form a quenelle with two spoons (or just dollop).
6. Plate: Mound jeweled couscous, top with sliced glazed chicken. Add a swoosh/quenelle of cucumber yogurt. Drizzle any remaining glaze around the plate and finish with herbs and nuts.