Ingredients:

  • 1kg bone-in, skin-on chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 500g plain dry couscous
  • 550ml chicken broth
  • 1 large yellow onion, finely diced
  • 2 carrots, cut into half-moons
  • 1 zucchini, cubed
  • 50g golden raisins
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 0.25 cup fresh cilantro and parsley, chopped

Instructions:

  1. Pat the 1kg of chicken thighs with paper towels until they feel like parchment. Season with the salt, cracked black pepper, cumin, coriander, and smoked paprika.
  2. Heat 2 tbsp of extra virgin olive oil in your pan until it shimmers. Place the chicken skin side down. Cook for 8 minutes until the skin is a deep, crackling mahogany.
  3. Remove the chicken (it won't be cooked through yet). In the same fat, toss in the finely diced yellow onion and 2 carrots cut into half moons. Sauté for 5 minutes until the onions are translucent and the edges start to caramelize. Stir in the 1 tsp of turmeric and the cinnamon stick.
  4. Add the cubed zucchini and the 50g of golden raisins. Pour in 550ml of chicken broth. Place the chicken thighs back into the pan, skin side up, making sure the skin stays above the liquid line. Simmer for 20 minutes until the carrots are tender and the chicken hits 74°C.
  5. Carefully remove the chicken and vegetables from the pan with a slotted spoon, leaving the fragrant liquid behind. Measure the liquid; you need exactly 550ml. If it has reduced too much, top it off with a splash of water. Turn off the heat.
  6. Pour the 500g of dry couscous into the hot liquid. Give it one quick stir, then cover the pot tightly with a lid. Let it sit for 5 minutes. Note: This is where the steam does the heavy lifting. Do not peek!
  7. Remove the lid and use a fork to rake through the grains. They should be light and separate easily. Fold the vegetables back in and top with the chicken thighs. Garnish with a handful of chopped fresh cilantro and parsley for a hit of brightness.