Mediterranean Chicken Thighs with Tomato-Almond Crust over Herbed Zucchini Pearl Couscous

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a baking dish or oven-safe tray with a little of the olive oil.

2. 2

   In a bowl, combine the sun-dried tomatoes, almonds, feta, half of the parsley, 2 garlic cloves, 1 teaspoon of the oregano, the lemon zest, 1 tablespoon olive oil, and 2 tablespoons lemon juice until a coarse paste forms.

3. 3

   Season the chicken thighs with the salt, black pepper, sweet paprika, and the remaining teaspoon of oregano. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat and brown the chicken for 2 minutes per side.

4. 4

   Transfer the chicken thighs to the baking dish, or keep them in the skillet if it is oven-safe. Spoon the tomato-almond mixture over the top of each thigh, pressing gently so it adheres.

5. 5

   Bake the chicken for 16 to 18 minutes at 220°C / 425°F, until fully cooked and the crust is lightly golden.

6. 6

   Meanwhile, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the red onion and cook for 3 minutes. Stir in the zucchini and the remaining 2 garlic cloves, and cook 2 minutes more.

7. 7

   Add the pearl couscous to the saucepan and toast it for 1 minute, stirring. Pour in the hot chicken broth, bring to a boil, reduce the heat, cover, and cook for 10 to 12 minutes until the couscous is tender and has absorbed almost all the liquid.

8. 8

   Turn off the heat and fold the remaining parsley into the couscous. Taste and adjust with salt and black pepper if needed.

9. 9

   Serve a bed of zucchini pearl couscous on each plate and top with the crusted chicken thighs. If desired, finish with a little extra lemon zest to taste.