The orange-infused marinade also doubles as a dressing for the couscous salad. When adding the couscous to the dressing, don’t be alarmed if it seems like there is more liquid than couscous. It will actually absorb a lot of the liquid and flavor, which is exactly what you want.
- Combine the ingredients except for the chicken in a bowl and adjust seasoning to taste. Place the chicken in a zip-lock bag or airtight container and pour half of the marinade over it and gently massage into the chicken. Place in the fridge for at least 30 minutes or up to two hours.
- Meanwhile, in a 12-inch skillet with a cover or pot over medium-high heat, toast the couscous in the pan until lightly browned and fragrant, about 2 minutes. Add the stock and adjust the heat to bring to a simmer. Season with salt and pepper. Cover and cook until most of the liquid has been absorbed, about 10 minutes. Pour into a serving bowl, toss with the remaining marinade, then set aside to cool.
- Preheat the oven to 475 degrees. Heat the oil in a 12-inch, ovenproof skillet or Dutch oven over medium-high heat until shimmering. Place the chicken skin-side down and cook until the skin is a deep golden brown, about 8 minutes, then turn over and transfer to the oven. Continue to cook until the chicken is cooked through, about 12-15 minutes longer.
- While the chicken is cooking, add the remaining ingredients to the couscous. Adjust seasoning as needed. Serve with the chicken. (Pro tip: Shred any remaining chicken and add to leftover salad for an easy lunch the next day.)
Recipe by Yasmin Fahr
Yasmin Fahr is a food writer and recipe developer who will likely try to sneak feta and tomatoes into every recipe she can. Maybe avocado, too. Her work has also appeared on Serious Eats and Yahoo! Travel. Follow her on Twitter at @yasminfahr for her latest recipes and articles.