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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.

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  • Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.

Reviews (1)

57 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 22
  • 2 star values: 10
  • 1 star values: 2
Rating: Unrated
05/25/2015
Nope. The primary problem with this recipe is the step involving braising in whole milk. You're left with curds all over everything in the pot.