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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.

Ethan Mick

with Veggie Couscous & Pink Lemon Yogurt Sauce

Za'atar-Spiced Chicken Thighs

Boneless, Skinless Chicken Thighs

Plain Greek Yogurt

Yellow Couscous

Pink Lemon

Collard Greens

Carrots

Garlic

Shallot

Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the **carrots**; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the **shallot** and quarter lengthwise. Peel and roughly chop the **garlic**. Remove and discard the stems of the **collard greens**; roughly chop the leaves. 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. 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.

Prepare the ingredients & make the lemon yogurt:

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. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:

While the vegetables roast, pat the **chicken** dry with paper towels. Season on both sides with salt, pepper, and the **remaining za’atar seasoning**. 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. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Cook the chicken:

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. 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.

Cook the couscous:

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. 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.

Cook the collard greens:

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. Serve the **cooked chicken** over the finished couscous. Garnish with the **yogurt sauce**. Serve any remaining yogurt sauce on the side. Enjoy!