Lemon-Caper Chicken Pearl-Couscous Gratin

Ingredients

Chicken and couscous

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
• ½ tsp fine salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup (170 g) dry pearl couscous
• 2 cups reduced-sodium chicken broth
• ½ cup heavy cream
• 2 cups baby spinach
• 2 tbsp drained capers
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest

Crunch lid

• ½ cup (30 g) panko breadcrumbs
• ⅓ cup (30 g) finely grated Parmesan
• 1 tbsp olive oil
• 2 tbsp chopped parsley

Equipment

12-inch ovenproof skillet, saucepan, thermometer

Allergens and ingredient notes: Wheat, milk; check broth for soy or other allergens.

Step by step

1. Heat oven to 400°F (200°C). Season chicken with salt and pepper. Heat chicken oil in the ovenproof skillet over medium-high heat. Brown chicken 3–4 minutes, turning; transfer to a bowl. It need not be cooked through yet.
2. Lower heat to medium. Melt butter in the skillet and cook onion 4 minutes. Add garlic and couscous and stir 1 minute. Add broth and cream, scraping the bottom, then return chicken and its juices. Bring to a gentle simmer.
3. Cover, reduce heat to low and simmer 10–12 minutes, stirring twice to prevent sticking, until couscous is almost tender. Stir in spinach, capers, lemon juice and zest; wilt spinach for 1 minute. The mixture should still be slightly loose, not dry.
4. Mix panko, Parmesan and its oil. Sprinkle over the skillet and bake uncovered 12–15 minutes until the crumbs are golden, couscous is tender and every chicken piece reaches 165°F (74°C). If the lid browns before chicken is done, tent with foil.
5. Rest 5 minutes, scatter parsley over the top and divide into four servings, scraping up the creamy couscous under the crust.

The Devotti twist: Piccata flavors migrate into the grain, while a baked crumb lid supplies a separate crisp layer.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.