Za’atar-Spiced

Chicken Thighs
with Veggie Couscous
& Pink Lemon Yogurt Sauce

T I M E : 40-50 minutes
S E RV I N G S : 2

These chicken thighs get plenty of

flavor from za’atar—a blend of oregano,
sesame seeds, vibrant Aleppo pepper,
and more. We’re also using it to season
carrots and shallot, roasted and stirred into
fluffy couscous along with garlic-sautéed
collard greens.

M AT C H YO U R B L U E A P R O N W I N E

Light & Fresh

Serve a bottle with this symbol for a great pairing.

Ingredients
KNICK KNACKS:

3/4 lb 1 cup 2 cloves 1 1/2 cup

BONELESS, YELLOW GARLIC SHALLOT PLAIN GREEK
SKINLESS COUSCOUS YOGURT
CHICKEN THIGHS

1 1 bunch 6 oz 1 Tbsp
PINK LEMON COLLARD GREENS CARROTS ZA’ATAR
SEASONING*

* Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper

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1 1 Prepare the ingredients & make the yogurt sauce:
F F Place an oven rack in the center of the oven, then preheat to 450°F.
F F Wash and dry the fresh produce.
F F Peel the carrots; halve lengthwise, then cut crosswise into 1-inch
pieces. Peel the shallot and quarter lengthwise.
F F Peel and roughly chop the garlic. Remove and discard the stems of the
collard greens; roughly chop the leaves.
F F Using a peeler, remove the rind of the lemon, avoiding the white pith;
mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and
deseed the lemon.
F F In a bowl, combine the yogurt, the juice of 2 lemon wedges, and a
drizzle of olive oil. Season with salt and pepper to taste.

2 Roast the vegetables:

2 3 F F Line a sheet pan with aluminum foil. Place the carrot pieces and
quartered shallot on the foil. Drizzle with olive oil and season with
half the za’atar seasoning; toss to coat. Arrange in an even layer.
F F Roast 15 to 17 minutes, or until browned and tender when pierced with
a fork. Remove from the oven.

3 Cook the chicken:

F F While the vegetables roast, pat the chicken dry with paper
towels. Season on both sides with salt, pepper, and the remaining
za’atar seasoning.
F F In a medium pan, heat 2 teaspoons of olive oil on medium-high until
hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until
browned and cooked through.
F F Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover
4 with aluminum foil to keep warm.

4 Cook the couscous:

F F While the chicken cooks, in a medium pot, combine the couscous and
1 cup of water; season with salt and pepper. Heat to boiling on high.
F F Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or
until the water has been absorbed and the couscous is tender. Fluff the
cooked couscous with a fork. Season with salt and pepper to taste.

5 Cook the collard greens:

F F To the pan of reserved fond, add the chopped garlic and collard
greens; season with salt and pepper. (If the pan seems dry, add a
drizzle of olive oil.) Cook on medium-high, stirring frequently, 2 to 3
minutes, or until slightly wilted.
5 6 F F Add 1/4 cup of water; season with salt and pepper. Cook, stirring
occasionally, 3 to 4 minutes, or until the collard greens are wilted and
most of the water has cooked off. Turn off the heat.

6 Finish the couscous & serve your dish:

F F To the pot of cooked couscous, add the cooked collard greens,
roasted vegetables, lemon zest, the juice of the remaining
lemon wedges, and a drizzle of olive oil. Stir to combine; season with
salt and pepper to taste.
F F Serve the cooked chicken over the finished couscous. Garnish with
the yogurt sauce. Serve any remaining yogurt sauce on the side.
Enjoy!

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