COUSCOUS WITH BAKED CHICKEN THIGHS

Start to finish: 1 hour (40 active) Serves: 4 to 6

3 tbsp (45 mL) extra-virgin olive oil, divided 8 small bone-in chicken thighs Kosher salt 9-oz (256-g) package defrosted frozen artichoke hearts, quartered and patted dry 1 tbsp (15 mL) minced garlic 1/2 cup (125 mL) green olives 1 lemon cut into 8 wedges, plus 1 1/2 tbsp (22.5 mL) fresh lemon juice 1 1/2 cups (375 mL) chicken broth 10-oz (284-g) instant couscous 1/2 cup (125 mL) coarsely chopped flat leaf parsley, cilantro or mint, or a mix

1. Preheat oven to 350 F (175 C). 2. In a large ovenproof skillet heat 2 tbsp (30 mL) of the oil over medium-high heat. 3. Reduce the heat to medium, and working in two batches, season the chicken with salt and add it to the skillet skin side down. 4. Cook until the skin is golden brown, about 6 minutes. Turn the pieces over and cook them for 4 minutes.

5. Transfer the chicken to a plate and repeat with the remaining chicken. Pour off all but 2 1/2 tbsp (37.5 mL) of the fat.

6. Add the artichokes to the skillet and cook over medium heat, stirring occasionally, until they are lightly browned.

7. Add the garlic and cook, stirring 1 minute. Return the chicken to the pan, skin side up, add the olives, lemon wedges and chicken broth.

8. Put the skillet on the middle shelf of the oven and bake the chicken for 20 minutes or until cooked through.

9. While the chicken is baking, prepare the couscous following the instructions on the package, adding the remaining tablespoon (15 mL) oil as instructed. Fluff couscous before serving.

10. To serve: Mound the couscous on each plate and top with some of the chicken, artichokes, lemon wedges and olives, some of the broth from the skillet and a generous sprinkling of the herbs.