Spring Chicken with Couscous

a one pan winner for the ebbs and flows of spring

Hey Friend,

Spring is one of those seasons where you really have to be ready for anything. The weather is so  unpredictable, it kind of forces you to live in the moment. With the first few weeks of the farmers market bounty coming in, it’s fun to experiment with what’s available and how you want to eat that day. As we oscillate between freakishly warm to cold and rainy, it’s fun to think on your toes and have a few cooking strategies in your back pocket. 

When all else fails, I always try to turn to a one pan dish. It keeps cooking clever, structured and unfussy while making getting to dinner a bit easier.

Here are a few basic tips for one pot or pan cooking to consider:

• The Art of Timing: Add ingredients in stages based on their cooking time to avoid mushy, overcooked textures. For example always start with heartier root veg and finish with tender greens to avoid over/undercooking.

• Start with Layering: sear or brown your proteins and/or veggies first before adding other ingredients. This builds a flavorful base through the Maillard reaction (aka tasty golden bits). Deglaze the pan with a splash of broth, wine, or vinegar to lift all those browned bits and infuse your dish with depth. it adds plenty of additional flavour without too much extra time.
  

• Always Add Acid (and salt):  A splash of lemon juice, vinegar, or a spoonful of yogurt at the end cuts through richness and helps to heighten and balance flavours.
  

• Balance Texture: Textures can be challenging with one pot meals, you can lean into the cozy mush vibes and keep things silky smooth with some olive oil and a handful of frozen peas or spinach at the last minute or add contrast by topping your dish  with something crunchy like toasted breadcrumbs, sesame seeds, nuts etc to add another layer of interest. 

I am obsessed with this week’s one pan meal: Spring Chicken Dinner. Crispy chicken thighs, bouncy pearl couscous and seasonal veggies all come together with herbs and lemon. Bright but cozy and perfect for a cool and rainy weeknight dinner. Here’s how I make it: