1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar (or rice vinegar+balsamico)
4 tablespoons tomato paste
4 cloves garlic (minced)
2 teaspoon Ras el Hanout (or make your own mix)
1 teaspoon ground cinnamon (divided)
3/4 teaspoon ground ginger
6 to 8 chicken thighs (boneless, skinless)
salt and black pepper
3 carrots (cut into 1-inch pieces)
2 celery ribs (cut into 1-inch pieces)
1 red onion (large, halved and cut into 1/2-inch thick slices)
For the couscous
extra virgin olive oil
1 cup couscous
1 cup water (or chicken broth)
salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley (chopped)
- Heat the oven to 220°C.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan. Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid.
- When ready, add the fresh parsley and fluff the couscous with a fork. When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices.
Source: https://www.themediterraneandish.com/chicken-couscous/