Time: 40 min.
Complexity: easily
Servings: 4

This dish will delight you with its amazing flavor and incredible aroma. Tender chicken pairs beautifully with the juiciness and tartness of the grapes. Garlic adds a piquant touch, while olives and capers add a touch of sophistication. Treat yourself and your loved ones to this exotic delicacy.

Ingredients:

• 8 chicken thighs, bone-in with skin (1100-1300 g)
• 2 tbsp. l. rapeseed oil
• 3 chopped garlic cloves
• 2 cups red or green seedless grapes
• 1 cup pitted green olives
• 2 tablespoons canned capers, drained
• 2 sprigs of oregano
• 1 cup dry white wine
• 2 tbsp (30 g) butter
• 2 cups warm couscous instant, prepared according to package instructions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, garlic, grape, olive, capers, oregano, white wine, butter, couscous grain

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Preparation:

Step 1
• Season the thighs generously with salt and pepper. Heat the canola oil in a large, ovenproof skillet over medium-high heat until shimmering. Fry the thighs, skin-side down, for 3-4 minutes, until golden brown. Then flip and fry the other side for another 3-4 minutes. Do this in two batches, as not all the thighs will fit in the pan at once. Transfer the fried thighs and any juices to a baking sheet or large plate.
Step 2
• Reduce heat to medium and add garlic, 1 cup grapes, olives, capers, oregano, wine, and 1/2 cup water. Stir and simmer for 6-8 minutes, until the liquid has reduced by half. Add butter. Return the chicken thighs to the pan, skin side up, and toss with any juices they've released. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat for 6-8 minutes, until the internal temperature reaches 160°F (70°C).
Step 3
• Turn on the grill in the oven and position the rack 10 cm away from it.
Step 4
• Place the pan on the grill for 2 minutes to crisp up the skin on the thighs. Watch carefully to avoid burning.
Step 5
• To serve, divide the warm couscous among 4 plates, top each with 2 chicken thighs and spoon a large spoonful of sauce over the top.

Votes: 5