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Recipe Information

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Video-Specific Recipe

Paprika Chicken Thighs with Roasted Carrots, Pearl Couscous, and Scallion Labneh

Cultural Context

Paprika chicken is a beloved dish in Mediterranean cuisine, showcasing the vibrant flavors of spices and fresh ingredients. The use of paprika not only adds color but also a warm, smoky flavor that complements the tender chicken. This dish is often enjoyed during family meals and gatherings, making it a comforting choice for many. The addition of pearl couscous and scallion labneh brings a modern twist, reflecting the evolving nature of Mediterranean cooking that embraces both tradition and innovation.

MediterraneanUSmain
45 min
medium
6 servings
Servings4
1 pound bone-in chicken thighs
salt
black pepper
paprika
olive oil
rainbow baby carrots
cumin
2 cups pearl couscous
chicken bone broth
fresh scallions
cilantro
red pepper flakes
lemon juice

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

1

Start by seasoning 1 pound of bone-in chicken thighs with salt, black pepper, and paprika, ensuring they are evenly coated.

2

Spray the air fryer basket with cooking spray.

3

Place the chicken thighs skin-side down in the air fryer basket, avoiding overcrowding.

4

In a clean bowl, season rainbow baby carrots with olive oil, salt, black pepper, and cumin.

5

Add the seasoned carrots to the air fryer basket with the chicken thighs.

6

Air fry both the chicken and carrots at 390°F until the chicken is cooked through and the carrots are soft, about 30 minutes.

7

While the chicken and carrots are cooking, prepare the pearl couscous using a rice cooker or stovetop, substituting chicken bone broth for water to enhance flavor and protein.

8

Cook 2 cups of pearl couscous according to package instructions, which takes about 15 to 20 minutes.

9

Chop fresh scallions and cilantro, using all parts except the roots.

10

In a small pot over medium-low heat, heat olive oil, scallions, red pepper flakes, and cilantro until it starts to sizzle and the oil turns red, then remove from heat.

11

In a bowl, mix the cooked scallion-cilantro oil with half a lemon's juice, adding salt and pepper to taste.

12

Once everything is cooked, assemble the dish by spreading the scallion labneh on a plate, layering the fluffy pearl couscous on top, and adding the soft, caramelized carrots and chicken thighs.

Cooking Techniques

searingroastingmixing

Equipment Needed

air fryerrice cookersmall potbowl

Spice Level:

🌶️🌶️🌶️

Allergens

milk

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