Baked Chicken with Pear, Mustard and Sage Glaze over Zucchini Walnut Couscous

Instructions

1. 1

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

2. 2

   2. In a bowl, mix the grated pear, Dijon mustard, honey, chopped sage, garlic, 30 ml (2 tbsp) olive oil, lemon zest, 15 ml (1 tbsp) lemon juice, salt, and black pepper until a smooth glaze forms.

3. 3

   3. Place the chicken thighs in the baking dish and coat them well with the pear-mustard glaze. Let them rest for 10 minutes while you prepare the base.

4. 4

   4. In a skillet, melt the butter over medium heat and add the shallot. Cook for 2 to 3 minutes until tender. Add the zucchini and sauté for 4 minutes. Stir in a pinch of salt and the remaining lemon juice.

5. 5

   5. Place the couscous in a heatproof bowl. Pour the hot chicken broth over it, cover, and let stand for 5 minutes. Fluff with a fork, then fold in the sautéed zucchini, toasted walnuts, parsley, and the remaining 15 ml (1 tbsp) olive oil.

6. 6

   6. Bake the chicken for 25 to 30 minutes at 220°C / 425°F, basting once halfway through, until fully cooked and browned around the edges.

7. 7

   7. Let the chicken rest for 5 minutes out of the oven. Serve a bed of zucchini walnut couscous, top with the glazed chicken, and spoon over the juices from the baking dish.

8. 8

   8. Adjust with more salt and pepper if needed and serve immediately.