Skillet chicken and couscous with fennel and orange from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

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Notes about this recipe

  • AllieTaylor on February 11, 2025

    This was excellent! Only one (sort-of) sub: didn’t have quite enough orange juice so made up the difference in chicken stock (used the full combined amount of 2 cups and it was fine). Recommended! Start to finish took about 2 hours (15 mins extra was my fault — should have been 1 ¾ hours). Will definitely make again and tell others about it…

  • aeader on December 30, 2024

    Very good, and doable on a weeknight. I used 6 thighs, 2 fennel bulbs and an extra carrot. My only issue was that there was too much liquid at the end and the couscous was a little soggy. I'd decrease the chicken broth to 1 cup next time and decrease the cayenne to 1/8 tsp. Used 2 tsp dried cilantro (added when the couscous went in) because I didn't have fresh.

  • eve_kloepper on December 01, 2023

    Excellent one pot dish. Made this because I needed to use up some fennel,. Will definitely make again.

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