WHY THIS RECIPE WORKS This aromatic one-skillet meal takes its flavor cues from North Africa. First we browned the chicken pieces in the skillet and transferred them to a plate. Next, carrots and onions went into the skillet along with fragrant spices, and then chickpeas and couscous. We nestled the browned chicken in among it all, and baked the dish until everything was tender and the flavors melded together. Before serving, we fluffed up the couscous, adding fresh lemon juice and fresh parsley to brighten up the savory dish. The chicken will crowd the skillet in step 2 but, if left undisturbed, will still brown well. You will need a 12-inch oven safe skillet with a tight-fitting lid for this recipe.

Serves 4

Total time: 1 hour 15 minutes

INGREDIENTS

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1 teaspoon vegetable oil
• 1 pound carrots, peeled and cut into 2-inch lengths, thin pieces halved lengthwise, thick pieces quartered lengthwise
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• 1 (15-ounce) can chickpeas, rinsed
• ¾ cup water
• 1 cup couscous
• ⅓ cup minced fresh parsley
• 2 tablespoons lemon juice, plus lemon wedges for serving

PREPARATIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat oil in 12-inch oven safe skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes. Transfer chicken to large plate, skin side up.
3. Pour off all but 1 tablespoon fat from skillet, then heat over medium heat until shimmering. Add carrots, onion, 1 teaspoon salt, and ½ teaspoon pepper and cook until onions are softened, about 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, about 30 seconds. Stir in chickpeas and water and bring to boil, scraping up any browned bits.
4. Stir in couscous and nestle chicken, skin side up, along with any accumulated juices, into couscous mixture. Cover, transfer skillet to oven, and bake until chicken registers 175 degrees, about 18 minutes.
5. Transfer chicken to serving platter and let rest for 5 to 10 minutes. Add parsley and lemon juice to couscous mixture and fluff with fork. Season with salt and pepper to taste. Serve chicken and couscous with lemon wedges.