Start to finish: 1 hour (40 active)
Servings: 4 to 6
3 tablespoons extra-virgin olive oil, divided
8 small bone-in chicken thighs (3 to 3 1/2 pounds)
Kosher salt
One 9-ounce package defrosted frozen artichoke hearts (about 2 cups), quartered and patted dry
1 tablespoon minced garlic
1/2 cup green olives
1 lemon cut into 8 wedges, plus 1 1/2 tablespoons fresh lemon juice
1 1/2 cups chicken broth
One 10-ounce box instant couscous
1/2 cup coarsely chopped flat leaf parsley, cilantro or mint, or a mix
Preheat oven to 350 F.
In a large ovenproof skillet heat 2 tablespoons of the oil over medium-high heat. Reduce the heat to medium, and working in two batches, season the chicken with salt and add it to the skillet skin side down. Cook until the skin is golden brown, about 6 minutes. Turn the pieces over and cook them for 4 minutes. Transfer the chicken to a plate and repeat with the remaining chicken. Pour off all but 2 1/2 tablespoons of the fat.
Add the artichokes to the skillet and cook over medium heat, stirring occasionally, until they are lightly browned, about 5 minutes. 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.
Put the skillet on the middle shelf of the oven and bake the chicken for 20 minutes or until the chicken is just cooked through. While the chicken is baking, prepare the couscous following the instructions on the back of the package, adding the remaining tablespoon oil as instructed. Fluff up the couscous with a fork before serving.
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.
Nutrition information per serving: 621 calories; 196 calories from fat; 22 g fat (3 g saturated; 0 g trans fats); 130 mg cholesterol; 775 mg sodium; 65 g carbohydrate; 10 g fiber; 1 g sugar; 39 g protein.
Sara Moulton, Associated Press
