One-Pan Chicken, Couscous, and Eggplant in a Tomato Base


  • 4 chicken thighs, bone-in and skin-on
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 eggplant, cut into cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1 cup couscous
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving



  1. Season the chicken thighs with salt and pepper.

  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the skillet and set aside.

  3. Add the eggplant, onion, and garlic to the same skillet and cook until the vegetables are tender, about 5-7 minutes.

  4. Add the cumin, paprika, cinnamon, and ginger to the skillet and stir to combine. Cook for an additional 1-2 minutes, until fragrant.

  5. Add the can of diced tomatoes and chicken broth to the skillet and bring to a simmer.

  6. Stir in the couscous and return the chicken to the skillet, nestling it into the tomato mixture.

  7. Cover the skillet and transfer it to a preheated 375°F (190°C) oven. Bake for 25-30 minutes, until the chicken is cooked through and the couscous is tender.

  8. Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges on the side.


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