One-Pan Supper for the Season
As a gardener and seasonal small business owner, I spend April through October between the garden and the kitchen. My schedule revolves around harvesting, preparing and preserving. Days fly by as I work through pounds of spring carrots, cucumbers, green beans and tomatoes. For my meals, I rely on simple dishes that create minimal mess but ample leftovers. My favorites include a satisfying protein, a simple carb and flexible flavors that adapt to seasonal vegetables from my local farmers market. This ensures my CSA produce and fresh herbs from my kitchen garden don’t go to waste.
A well-stocked pantry simplifies seasonal eating. Ingredients like vinegars add brightness, canned beans provide protein and locally made sauces bring flavor to any dish. I view my pantry as I do my herbal apothecary or fabric stash: a collection of raw materials for experimentation and creation, often resulting in meals more delicious than imagined.
To build your own pantry, explore guest vendors at your farmers market or health food stores. You might find a curry sauce, local vinegar, relish or seasoning blend to enhance your cooking. Stock up on tinned proteins, dried tortellini, frozen dumplings and legume and grain blends for easy meal planning. For more ideas, consider Rascal Relish’s Pantry Perspective available on our website.
This one-pot chicken and couscous dish is a weeknight favorite and a quick way to impress dinner guests. Swap out the alliums and greens for whatever you have on hand, add any seasonal vegetables and experiment with different sauces. While this recipe calls for pesto, you could use harissa, fermented chili paste, sun-dried tomatoes or Rascal Relish Smoky Spiced Tomato Spread. See the notes below for suggested adaptations.
SKILLET CHICKEN THIGHS AND COUSCOUS WITH SEASONAL VEGETABLES
Serves 4
FROM YOUR PANTRY:
salt and freshly ground black pepper
2 tablespoons high-heat neutral oil, such as avocado
2 tablespoons red wine vinegar
1½ cups pearl couscous
2 cups chicken stock
FROM YOUR FARMERS MARKET:
2 pounds bone-in, skin-on chicken thighs (4–6 thighs)
1 large leek, trimmed of the tough green parts, chopped into ¼-inch slices and rinsed well
3 cloves garlic, sliced
1 bunch kale or collards, or any other braising green (at least 2 packed cups trimmed and chopped, more if a softer green like spinach)
1–2 head broccoli or cauliflower, including the stalk, chopped into 1-inch pieces (about 2 cups)
6 small turnips OR 1 rutabaga OR kohlrabi, trimmed as needed and chopped into 1-inch pieces (about 1½ cups)
½ cup pesto (or another strong herbaceous sauce, well-seasoned spread, etc,) plus more to taste
fresh herbs, chopped, for serving
If you have time, marinate the chicken for at least an hour in olive oil, red wine vinegar, salt, and pepper. Otherwise, remove the chicken from the fridge 30 minutes before cooking, pat dry and season. Heat neutral oil over medium-high in a cast-iron skillet or Dutch oven until shimmering. Cook chicken thighs skin side down for 5 minutes, until golden and crispy, then flip and brown the other side. Remove to a plate.
Lower heat to medium, add chopped alliums to the chicken fat and season. Sauté until fragrant, then add garlic for a minute before adding the broccoli and turnips. Sauté for a few minutes, then add the greens and 1 tablespoon vinegar. Mix, cook the greens and chopped vegetables down, then add couscous and stir.
Let couscous absorb some liquid before adding pesto and broth. Bring to a boil, then nestle chicken thighs back into the pot. Reduce heat to low, cover and cook for 10–15 minutes, until the chicken is cooked through and couscous is al dente. Garnish with fresh herbs and serve.
Tip: Leftover couscous is delicious crisped up in a little butter with a fried egg for breakfast.
SEASONAL VEG AND SAUCE ADAPTATIONS:
Switch out the leek for 2 shallots or 1 medium onion. Add chopped fresh eggplant instead of greens and use harissa instead of pesto. Shredded zucchini will melt into the dish, adding depth and nutrients without changing the flavor. Use less sauce and more broth for a spicy flavor profile with harissa or fermented chili paste. Add more acid, like lemon zest and vinegar, or sweetened sauce, and balance with a bitter green like collards or mustard. When using fresh, local root vegetables, you can also use their tops as braising greens or blend them into a pesto.
NOTES ON SOURCING:
Find salt, pepper, oil, red wine vinegar, couscous and chicken broth in your pantry or at your local grocer. Source seasonal vegetables from your local farmers market. If you’re in the Boston, Cambridge or Somerville areas, check out Mass Farmers Markets, and make a stop at Stillman’s Farm or Copicut Farm for locally raised chicken. Don’t forget to sign up for the MFM newsletter on their website to get the latest farmers market news, seasonal recipes and discounts on ingredients for this recipe.
This article was produced by MASS FARMERS MARKETS, a nonprofit organization dedicated to growing farmers markets across Massachusetts. To discover your nearest farmers market and experience the abundance of fresh, locally sourced food, visit www.massfarmersmarkets.org/markets. Sign up for the MFM newsletter via the website to receive the latest farmers market news, seasonal recipes, tips for shopping and more.
