Cooking Instructions

• Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, paprika, oregano, and 2 teaspoon of lemon zest to create your spice blend. Season both sides of the chicken generously with this mixture.
• Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers. Place the seasoned chicken thighs skin-side down in the pan and sear for 2-3 minutes until golden brown and crispy. Flip and sear the other side for another 2-3 minutes. Transfer to a clean plate.
• In the same skillet, reduce heat to medium and melt the butter. Add minced shallot and garlic, stirring frequently for about 5 minutes until soft and fragrant. Add couscous and the remaining 1 teaspoon of lemon zest, stirring constantly for 3-5 minutes until nutty and golden.
• Pour chicken stock into the skillet with couscous, stirring gently to combine. Add fresh lemon juice and nestle the seared chicken thighs back into the pan, skin-side up. Cover and braise for about 15 minutes until cooked through and flavors meld.
• Remove from heat and let sit covered for 2-3 minutes. Fluff the couscous gently with a fork. Transfer to a serving dish, arrange chicken thighs on top, and garnish with fresh parsley and herbs. Adjust seasoning with salt and pepper if needed.