Miso Lemon Chicken with Couscous

Featuring: Shared Cultures Matsutake Miso
✨ Use your favorite flavor — try Matsutake Mushroom, Morel Mushroom, or Mirepoix Miso for a rich, umami-packed punch.

One-pan, bright and savory.

This easy weeknight dinner features juicy chicken thighs nestled in a lemony miso sauce, all cooked in one pan. As the chicken roasts, all that flavor soaks into the bed of pearl couscous for a cozy, complete meal.

Ingredients

• 4 boneless chicken thighs (about 1 ¼ lb)
• 1 cup pearl couscous
• 1½ cups broth
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 small leek, thinly sliced
• 4 tbsp extra virgin olive oil (divided)
• ¼ cup Shared Cultures miso (Matsutake Mushroom, Morel Mushroom, Mirepoix, or your favorite)
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• Zest of 1 lemon
• Salt + pepper to taste

Method

1. Preheat oven to 400°F.
2. Season chicken with salt and pepper.
3. In an oven-safe pan, heat 2 tbsp olive oil over medium heat.
4. Sear chicken thighs skin side down for 3–4 minutes. Once they release easily, flip and sear the other side for another 2–3 minutes.
5. Remove chicken from pan and set aside.
6. In the same pan, add garlic, shallot, and leeks. Sauté for 4–5 minutes until soft.
7. Stir in the couscous and cook briefly to toast.
8. Add broth to deglaze the pan, scraping up any bits.
9. In a bowl, whisk together the remaining 2 tbsp olive oil, Shared Cultures miso, maple syrup, lemon juice, and lemon zest.
10. Brush mixture onto both sides of the seared chicken.
11. Nestle chicken (skin side up) on top of couscous in the pan.
12. Transfer to the oven and bake for 15 minutes, or until couscous is tender and chicken is cooked through.

To serve:

Spoon up juicy chicken with a bed of lemony, miso-soaked couscous. Garnish with fresh herbs or extra lemon zest, if desired.