Chicken and Couscous with Fennel and Orange

Infused with bold Mediterranean flavors, this Chicken and Couscous with Fennel and Orange recipe is a vibrant one-pan meal that's as stunning as it is delicious. Tender, golden-seared chicken thighs are simmered in a fragrant fennel and orange-infused broth, while warm spices like cumin and coriander elevate the dish with an earthy complexity. Served alongside fluffy couscous infused with orange zest, this dish is a perfect blend of sweet, savory, and aromatic notes. Finished with a garnish of fresh parsley and fennel fronds, it’s a wholesome, weeknight-friendly recipe that feels both elegant and easy to make. Perfect for lovers of citrus-inspired dishes, this recipe is a must-try for those looking to add bold, fresh flavors to their dinner rotation.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium fennel bulb
• 2 cloves garlic cloves
• 1 large orange
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1.5 cups chicken broth
• 1 cup couscous
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon orange zest

Directions

Step 1

Begin by preparing the fennel. Trim the stalks, reserve some of the fronds for garnish, and thinly slice the bulb.

Step 2

Mince the garlic cloves and zest the orange. Then, slice the orange in half and juice it into a bowl, removing any seeds.

Step 3

Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on both sides.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside on a plate.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the sliced fennel and cook for 5 minutes until softened.

Step 6

Add the minced garlic, ground cumin, and ground coriander. Stir for another 1-2 minutes until fragrant.

Step 7

Pour in the chicken broth and orange juice, scraping up any browned bits from the bottom of the skillet.

Step 8

Return the chicken thighs to the skillet, reduce the heat to low, and cover. Simmer for 20 minutes until the chicken is cooked through and tender.

Step 9

While the chicken is simmering, prepare the couscous. Bring 1 cup of water to a boil in a small saucepan with 0.5 teaspoons of salt and orange zest. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff the couscous with a fork before serving.

Step 10

To serve, spoon the couscous onto plates. Top with the chicken thighs and spoon the fennel-orange sauce over everything. Garnish with chopped parsley and reserved fennel fronds.

Nutrition Facts

Serving size	(1372.0g)

Amount per serving	% Daily Value*
Calories	1476.2

Total Fat 74.0g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 500mg	0%
Sodium 3985.2mg	0%
Total Carbohydrate 80.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 24.8g
Protein 120.8g	0%

Vitamin D 28IU	0%
Calcium 340.2mg	0%
Iron 10.3mg	0%
Potassium 2781.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 32.8%

Carbs: 21.9%