Time: 55 min.
Complexity: easily
Servings: 6

This simple dish packs a whole bouquet of flavors. The chicken is marinated in a Greek-style lemon, garlic, and oregano marinade. Raisins, olives, and feta cheese add a sweet and savory flavor to this Israeli couscous ptitim. Toasting the couscous before cooking adds a nutty flavor and makes it fluffy and airy.

Ingredients:

Chicken

• 6 large bone-in chicken thighs with skin (about 900 g)
• 1/4 cup olive oil, plus more for greasing the grill
• 1 tbsp. l. dried oregano
• 3 large cloves garlic, grated
• 2 lemons

Couscous

• 2 tbsp. petit couscous
• 1/3 cup sliced ​​almonds
• 1/4 cup olive oil
• 2 tsp. chopped ginger
• 2 large cloves garlic, grated
• 1/4 cup yellow raisins
• 2/3 cup feta cheese, broken into chunks
• 1/3 cup pitted olives, halved
• 1/3 cup chopped parsley
• 2 lemons

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, ptitim, feta cheese, oregano, raisin, almond, olive

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Preparation:

Step 1
• Chicken.
  
  Place the olive oil, oregano, chicken, and garlic in a large zip-top bag. Finely grate the zest of 1 lemon and place it in the bag; add the juice of both lemons. Seal the bag tightly and use your hands to thoroughly rub the marinade into the meat, ensuring it is completely coated. Let it marinate at room temperature while you prepare the couscous.
Step 2
• Couscous ptitim.
  
  Heat a frying pan over medium-high heat and lightly toast the almonds, stirring occasionally.
  
  Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the couscous and cook for about 3 minutes, stirring occasionally, until lightly browned. Add the ginger and garlic and cook, stirring, for about 1 minute. Add 2.25 cups water, raisins, and 1 teaspoon salt. Bring to a boil.
  
  Cover, reduce heat to low, and simmer for about 12 minutes, until the water is absorbed and the couscous is tender. Transfer to a large bowl and stir with a fork to break up any lumps and release excess steam.
Step 3
• Preheat grill to medium-high heat.
  
  Remove the chicken thighs from the bag and place them on a plate. Lightly oil the grill grate. Season the chicken generously with salt and pepper and arrange the pieces skin-side down on the grill, spacing them slightly apart. Grill for about 3 minutes, until the skin is lightly charred and pulls away from the grate. Rotate the chicken about 90 degrees to prevent burning and grill for another 3 minutes.
Step 4
• Flip and cook for another 5 minutes. Cover the grill and cook for about 10 minutes more, until an instant-read thermometer inserted into the deepest part of each piece registers 165°F (74°C). Transfer the meat to a plate and let it rest for at least 5 minutes before serving.
Step 5
• While the meat is cooling, add 3 tablespoons of butter, almonds, feta, olives, parsley, 1/2 teaspoon of salt, and a pinch of ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into it and mix everything together.
  
  Divide the couscous and chicken among portions and serve immediately.

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