This dish balances crisp, well-seasoned chicken skin with a sweet-tart, chunky olive caponata for a lively bite. The caponata is soft and jammy with briny pops from olives and capers, while the couscous is bright and tender with lemon and toasted pine nuts. Textures contrast nicely—crispy chicken, silky vegetables, and light, fluffy grains—making it satisfying without feeling heavy. Serve warm for a weeknight dinner or a casual dinner party with a simple green salad.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 1.5–2 lb / 700–900 g)
- Olive oil (3 tbsp)
- Salt and freshly ground black pepper (to taste)
- Smoked paprika (1 tsp)
- Medium eggplant (1, about 1 lb / 450 g), cut into 1-inch cubes
- Red onion (1 small), thinly sliced
- Celery stalk (1), diced
- Crushed canned tomatoes (14 oz / 400 g)
- Green or Castelvetrano olives (1/2 cup), pitted and halved
- Capers (2 tbsp), rinsed
- Red wine vinegar (2 tbsp)
- Granulated sugar (1 tsp)
- Fresh basil leaves (1/4 cup), roughly chopped
- Couscous (1 cup)
- Chicken stock or water (1 1/4 cups)
- Lemon (zest and 1 tbsp juice)
- Toasted pine nuts (2 tbsp, optional)
- Butter (1 tbsp, optional)
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken dry, season liberally with salt, pepper, and smoked paprika on both sides.
- Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add chicken skin-side down and cook without moving until the skin is deep golden and crisp, about 6–8 minutes. Flip and cook 2 minutes more.
- Transfer the skillet to the oven and roast until a thermometer in the thickest part reads 165°F (74°C), about 18–22 minutes. Remove chicken to rest on a plate and keep warm.
- While the chicken roasts, start the caponata: wipe the skillet and add 1 tbsp olive oil over medium heat. Sauté the onion and celery until softened, about 4 minutes.
- Add the diced eggplant and a pinch of salt; cook, stirring occasionally, until the eggplant is golden and soft, about 8–10 minutes. If the pan gets too dry, add a splash of water to deglaze.
- Stir in the crushed tomatoes, olives, and capers. Add the sugar and red wine vinegar, bring to a simmer, and cook until the mixture thickens slightly, about 8 minutes. Taste and adjust salt, pepper, or vinegar if needed. Stir in chopped basil off the heat.
- Make the couscous while the caponata simmers: bring the chicken stock, lemon zest, and lemon juice to a boil, stir in couscous and butter (if using), cover, and remove from heat. Let stand 5 minutes, then fluff with a fork and fold in parsley and toasted pine nuts.
- To serve, spoon a generous bed of lemon couscous onto plates, top with a ladle of warm caponata, and place a roasted chicken thigh on top. Garnish with extra basil leaves or a lemon wedge if desired.
Tips or Variations
- For a lighter option, use boneless, skin-on chicken and reduce oven time by 5–8 minutes; check doneness with a thermometer. Swap pine nuts for toasted almonds or omit nuts for nut-free serving.