Roasted Peach, Ginger and Thyme Glazed Chicken with Toasted Zucchini Couscous

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the peach wedges and red onion on a small baking tray, add 1 tablespoon olive oil, a pinch of salt, and a little black pepper, and toss well.

2. 2

   2. In a bowl, season the chicken thighs with the sweet paprika, half of the salt, and half of the black pepper. Add 1 tablespoon olive oil and rub well to coat the surface evenly.

3. 3

   3. Roast the peaches and red onion in the oven for 12 minutes at 220 °C / 425 °F, until the peaches are softened and the onion starts to brown.

4. 4

   4. Meanwhile, heat a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 4 to 5 minutes, then turn and cook for 2 more minutes. Remove briefly from the heat.

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   5. Transfer the roasted peaches to a blender cup or processor. Add the garlic, fresh ginger, honey, lemon juice, lemon zest, Dijon mustard, fresh thyme, and 1 tablespoon olive oil. Blend until smooth and thick.

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   6. Pour the glaze over the chicken in the skillet and transfer the skillet to the oven. Bake at 200 °C / 400 °F for 15 to 18 minutes, or until the chicken is cooked through and the glaze is bubbling and lightly caramelized.

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   7. While the chicken bakes, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the zucchini and sauté for 3 minutes. Stir in the dry couscous and cook for 1 minute, stirring, to lightly toast it.

8. 8

   8. Carefully add the hot chicken broth to the couscous, along with the remaining salt and black pepper. Turn off the heat, cover the pan, and let it stand for 5 minutes. Then fluff the couscous with a fork.

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   9. Serve a bed of toasted zucchini couscous, top with the glazed chicken, and spoon over the pan sauce. Finish with the chopped fresh parsley and, if desired, a few extra fresh thyme leaves.