Ingredients
8 chicken thighs (2-2.5 lbs.)
Kosher salt and ground black pepper
3 TABs EVOO
2 medium onion, each cut into 6 wedges
4 cloves garlic, smashed
3/4 tsp dried mint
1/4 tsp crushed red pepper
8 oz. dried apricots
3/4 cup small green olives, such as picholine or Provencal
1 box of prepared couscous
Preparation
For the chicken: Position a rack in middle of oven and preheat to 450 degrees.
Season chicken thighs generously with S&P. Heat a large ovenproof skillet over medium heat, add oil and heat until shimmering.
Cook chicken, skin side down, until golden and crispy, about 8 minutes. Turn chicken and brown for 2 more minutes. Transfer chicken to a plate.
Pour off 2 tabs of the pan drippings and reserve; leave remaining drippings in the skillet.
Add the onions, garlic, mint and red pepper flakes to the skillet and cook until the onions are tender, about 8 minutes.
Stir in apricots and olives. Arrange the chicken, skin side up, on top of the onion mixture and bake, uncovered, until the chicken is cooked thorugh, about 30 minutes.
While the chicken bakes, make the couscous.
Serve chicken atop couscous.
