I didn’t think my family liked chicken on the bone. But then I made this dish.
My kids don’t willingly eat chicken on the bone. Or even chicken that I’ve taken off the bone. But every once in awhile I try again.
One afternoon when I was running out to a photoshoot that would have me out past dinner time, I needed to get dinner ready in under five minutes and be out the door. All I had in the fridge was a pack of skinless chicken thighs that I’d purchased in a delusional moment, thinking that my kids would maybe eat it. I figured I’d prepare them and the kids would just eat peanut butter sandwiches for dinner, as usual. But how could I make them look remotely appetizing so they’d maybe try them?
I grabbed a jar of Bone Suckin’ Sauce from the fridge and some bread crumbs from the pantry. I dipped each chicken piece in sauce and then in crumbs, threw them into a 9×13, and then into the oven. I called out to my teenager to put up a pot of macaroni to go with it and I ran off to take some pictures. 
I came home expecting to see a full pan of chicken waiting for me, minus a couple that maybe my husband or my visiting nephew had eaten. There wasn’t a single piece left!! My mind was completely blown! They’d all eaten the chicken!
The only way to perfect this miracle was to add a side dish right into that 9 x 13. I experimented with some Israeli couscous and a perfect meal was born! The couscous cooks into a crunchy layer on top and a softer one underneath, which suits my family just right. And I hope it suits your family, too!
- 5 skinless chicken thighs
- ½ cup Bone Suckin’ Sauce (or any bbq sauce your family likes)
- 1 cup seasoned bread crumbs
- 1 package Israeli couscous
- 2 cups water
- 1 teaspoon salt
- Pepper to taste
- Preheat oven to 350⁰F.
- Pour couscous into 9 x 13-inch pan. Add 2 cups water, salt and pepper (make it as spicy as your family likes).
- Pour sauce into a bowl and crumbs into a plate. Dip the top of each piece of chicken into sauce and then into crumbs. Place on top of couscous. Spray the chicken pieces with cooking spray.
- Bake uncovered for 1 hour.
Looks YUM! Can’t wait to try!
How big is the package of couscous? That package is not sold where I live. Thanks
This package is 250g (8.8 oz) which is just over a cup if you’re measuring from a bulk pack.
Can you make this with pargyot if my family won’t each chicken on the bone ?
I’d try that, but with boiling water to cut some of the cooking time for the couscous, as the boneless chicken will cook faster.
Can this be rewarmed if I make ahead
This looks great! Any idea if i can use white meat chicken and try gluten free cous cous ?
I really don’t know about gluten free couscous, but if the cooking time is significantly shorter than for regular couscous, go for it! Chicken breasts will cook a lot faster than chicken on the bone, so the couscous timing has to match up.
Do they sell bone sucking sauce in Israel? If not is there anything else I can use?
You can find it in Eshkolet in Ramat Eshkol.
Can you use smaller couscous – not pearl version?
You definitely can! The amount of water required might be different – probably a bit less than for the pearled couscous.
Any other ideas for a diff sauce? Or homemade version?
Any good quality, thick bbq sauce will work.
Would this work with a package of toasted farfel? Or any 9×13 recipe using farfel? Thank you for these recipes!
Oh I see any BBQ sauce can work, and I’m assuming can be made w rice also,,,
Made this tonight and everyone loved it even my no chicken eaters!
Thanks for this great forum!
Gonna try for Shabbas! Sounds yum!!!
can i make this with farfel?
can this be made covered also?
Can this be frozen? With rice underneath? Before or after baking?
Can you make this with chicken breast on the bone?
My couscous keeps coming out too dry/clumpy- almost like a kugel…am I doing something wrong? Do I need to break it up before I serve?
Came out great could this be frozen
Could you use rice
Hi,
Thanks for a great go-to recipe! I had no couscous so I used farro today and it came out great! I added more water and spices and it was delicious. The farro really held up well in the oven.
All the best!