1

Set a 12-inch deep lidded skillet over medium-high heat.

2

While the skillet heats, cut the chicken thighs into bite-size pieces on a cutting board and toss them there with cumin, paprika, oregano, and salt.

3

Swirl olive oil into the hot skillet until it shimmers, then spread the chicken in a single layer.

4

Sear undisturbed for 4 minutes until the undersides turn deep golden and release easily from the pan.

5

While the chicken sears, dice the onion and mince the garlic on a second, clean cutting board.

6

Stir the chicken, add the onion with a pinch of salt, and cook 3 minutes until the onion turns soft and translucent.

7

Stir in the garlic and tomato paste and cook 1 minute until the paste darkens to brick red and coats the chicken.

8

Pour in the broth and diced tomatoes with their juices, scraping up the browned bits, and bring to a lively simmer.

9

Cover, lower to medium-low, and simmer 5 minutes until the chicken is cooked through to 165 F and the sauce bubbles gently.

10

While it simmers, finely chop the parsley, halve the olives, then zest the lemon and cut it in half on the clean board.

11

Fold in the spinach by handfuls and stir 1 minute until dark green, tender, and collapsed into the tomato juices.

12

Pull the skillet off the heat and stir in the couscous, pressing it down so every grain sits under the liquid.

13

Cover tightly and let it steam off the heat for 5 minutes until the couscous has absorbed the liquid and turned plump and tender.

14

Fluff with a fork, then stir in the olives, lemon zest, juice squeezed from both lemon halves, most of the parsley, and the remaining olive oil.

15

Spoon into shallow bowls and scatter the remaining parsley over the top.

One-Pot Mediterranean Chicken Couscous with Olives & Lemon

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