Chicken glazed with quince paste, sherry, and thyme with spinach pearl couscous

Name: Chicken glazed with quince paste, sherry, and thyme with spinach pearl couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb bone-in? no, boneless skin-on chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1/2 cup shallot; 3 cloves garlic; 3 oz quince paste; 1/3 cup dry sherry; 2 tsp Dijon mustard; 2 tsp fresh thyme; 2 tsp lemon zest; 2 tbsp lemon juice; 1 1/2 cups chicken broth; 1 cup pearl couscous; 3 cups baby spinach; 1 tbsp butter

An original recipe of skillet-seared chicken finished in the oven with a glossy glaze of quince paste, sherry, and thyme, served over pearl couscous sautéed with spinach, shallot, and lemon. It balances sweet, herbal, and lightly tangy notes in an elegant yet approachable dish.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g bone-in? no, boneless skin-on chicken thighs (secados with papel of cocina)
6 g salt (divided)
2 g black pepper (freshly ground)
30 ml olive oil (divided)
80 g shallot (finely chopped)
9 g garlic (chopped)
90 g quince paste (diced small)
80 ml dry sherry (for cocinar)
10 g Dijon mustard
4 g fresh thyme (leaves, more extra for decorar optional)
4 g lemon zest (divided)
30 ml lemon juice (divided)
360 ml chicken broth (low sodium if possible)
180 g pearl couscous (also llamado cuscús israelí)
90 g baby spinach
15 g butter

Nutrition facts

per serving

548 kcal

Calories

32 g

Protein

31 g

Carbs

31 g

Fat

3 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustardSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F.
2
Season the chicken thighs on both sides with 4 g (about 3/4 tsp) of the salt and the black pepper.
3
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 5 to 7 minutes until the skin is deeply crisp. Turn and cook 2 minutes more. Transfer the chicken to a plate.
4
Reduce the heat to medium. Add the shallot, garlic, and the remaining 1 tablespoon olive oil to the same skillet. Cook for 2 minutes, stirring, until the shallot softens.
5
Add the quince paste, dry sherry, Dijon mustard, fresh thyme, half of the lemon zest, and 1 tablespoon lemon juice. Cook for 2 to 3 minutes, mashing the quince paste with a spoon, until a glossy, lightly thickened sauce forms.
6
Return the chicken to the skillet skin-side up and brush with some of the glaze. Transfer the skillet to the oven and roast for 12 to 15 minutes at 220 °C / 425 °F, until the chicken is cooked through.
7
Meanwhile, heat the chicken broth in a medium saucepan until gently boiling. Add the pearl couscous and a pinch of the remaining salt. Cook for 8 to 10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
8
Stir the butter, baby spinach, the remaining 1 tablespoon lemon juice, and the rest of the lemon zest into the couscous. Cook for 1 to 2 minutes, stirring, until the spinach wilts. Adjust with the remaining salt to taste.
9
Spoon the spinach pearl couscous onto each plate. Top with the glazed chicken and spoon over the quince-sherry sauce from the skillet. Garnish with extra thyme if desired.

Chef tips

For crisper skin, do not move the chicken during the initial sear. If the sauce thickens too much before roasting, add 1 to 2 tablespoons of chicken broth.

Substitutions

You can replace the sherry with dry white wine, though the flavor will be less complex. Shallot can be swapped for finely chopped sweet onion. If pearl couscous is unavailable, use orzo, noting that it also contains gluten.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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