Orange Marmalade Chicken and Cous Cows

Want a refresher on how to make this?

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Makes for 4-6

INGREDIENTS

• 6 bone in, skin on chicken thighs

• 2 tablespoons olive oil

• 1 1/2 cups Israeli cous cous

• 1 small sliced shallot

• 1/2 cup sliced dates

• 1/2 cup halved pitted castelvetrano olives

• 2 large spoonfuls tangerine, orange, or other marmalade (get creative!)

• 1 tablespoon stone ground mustard

• 2 1/2 cups chicken stock

• lemon zest and dill sprigs to finish

• salt and pepper to taste

INSTRUCTIONS

Cook the Chicken Thighs
In a large skillet or Dutch oven, place the olive oil and the seasoned chicken thighs skin side down over medium-high heat. Cook for about 6-7 minutes on the skin side, or until the skin is crispy and the chicken is golden brown. the skin will release itself and let you know when it is ready to be flipped. Remove the chicken from the skillet and set aside.

Prepare the Cous cous
In the same skillet, add the sliced shallot and cous cous cook for 2-3 minutes until stirring frequently just until the cous cous is toasty and shallots have softened a bit.

Add the Liquid and Season
Add the dates, olives, marmalade, stone-ground mustard, and chicken stock to the skillet. Stir to combine. Taste and adjust the seasoning with salt and pepper.

Cook the Chicken with the Cous cous:
Return the chicken thighs to the skillet, placing them on top of the couscous mixture. You can either pop this into the oven at 350*F for about 35 minutes with the lid on, or cover the skillet with a lid and reduce the heat to low and let it simmer for about 25-30 minutes on the stove.

Finish with a sprinkling of flakey salt, lemon zest and some dill sprigs