This bruschetta-inspired recipe features crispy skin-on chicken thighs drizzled with a flavorful balsamic glaze served alongside zesty couscous. To make this meal really pop, we've topped the chicken with a mixture of sweet cherry tomatoes, vibrant basil, and fresh lemon juice for a truly herbaceous and juicy meal.
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Pat chicken thighs dry and then drizzle with 1 tbsp olive oil. Season chicken with ½ tsp garlic powder, ½ tsp salt, and ½ tsp pepper. Arrange chicken, skin-side up, on the Suvie roasting rack (handles-side up) set within a Suvie pan. Place pan in the top zone of Suvie.
In a Suvie pan, add 1 cup couscous and 1 ¼ cup water. Stir together and place in the bottom zone of your Suvie. Input settings and cook now.
While the chicken is cooking, combine 2 cups tomatoes, ¼ cup basil, and juice of half a lemon in a large bowl. Season with salt and pepper.
After the chicken and couscous have cooked, remove pans from the Suvie. Add remaining lemon juice, lemon zest, and 1 tbsp olive oil to couscous, and stir. Season to taste with salt and pepper.
To serve, divide couscous and chicken between plates and top with tomato mixture. Drizzle 2 tbsp balsamic glaze over chicken.
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