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8 boneless skinless chicken thighs
Bartenura Olive Oil, for drizzling
1 teaspoon za’atar
1 teaspoon Gefen Garlic Powder
1/4 teaspoon salt
1 box couscous, cooked according to package directions
handful of dill, chopped
handful of parsley, chopped
toasted slivered almonds (optional)
Preheat the oven to 375 degrees.
Sprinkle the chicken with spices and drizzle gently with olive oil. Bake on a baking sheet lined with Gefen Easy Baking Parchment Paper 30–40 minutes, depending on how large the thighs are.
While the chicken is in the oven, cook the couscous according to package directions. When the water is absorbed but couscous is still hot, sprinkle in herbs. I used a dried herb mix from the shuk, but a small handful each of dill and parsley, finely chopped, will work beautifully.
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