Baked Chicken with Bitter Orange, Fennel and Olive Glaze over Toasted Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or baking dish.

2. 2

   In a small bowl, mix 5 g salt, black pepper, sweet paprika, and 15 ml olive oil. Rub this mixture over the chicken thighs on both sides.

3. 3

   Heat a large oven-safe skillet or regular skillet over medium-high heat with 15 ml olive oil. Sear the chicken skin-side down for 4 to 5 minutes, until the skin is nicely browned. Remove the chicken temporarily and set aside.

4. 4

   In the same skillet, reduce to medium heat and add the sliced fennel, shallot, and 2 chopped garlic cloves. Add a pinch of salt and cook for 4 minutes, stirring, until the fennel starts to soften.

5. 5

   Add the bitter orange juice, orange zest, honey, green olives, white wine vinegar, and red pepper flakes if using. Cook for 2 to 3 minutes until the mixture starts to reduce slightly.

6. 6

   Return the chicken to the skillet, or transfer the fennel mixture to a baking dish and arrange the thighs on top skin-side up. Bake at 220 °C / 425 °F for 25 minutes, basting the chicken once halfway through cooking, until fully cooked and glossy.

7. 7

   Meanwhile, make the couscous. In a medium saucepan, heat the remaining 15 ml olive oil over medium heat and add the couscous. Toast for 1 to 2 minutes, stirring, until it smells nutty.

8. 8

   Add the grated garlic to the couscous and cook for 30 seconds. Stir in the chicken broth or hot water, the remaining 3 g salt, and the butter. Once it reaches a gentle simmer, turn off the heat, cover, and let stand for 5 minutes.

9. 9

   Fluff the couscous with a fork and mix in the fresh parsley. If you reserved fennel fronds, chop and add them as well.

10. 10

    Serve a bed of toasted couscous on each plate, top with 2 chicken thighs, and finish with the fennel, olives, and orange glaze from the pan or baking dish.