Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment or foil. Cut 1 pound zucchini into 1/2-inch-thick half-moons. Mince 2 garlic cloves, then zest and juice 1 medium lemon.

2. 2.

   Make the Moroccan marinade by thoroughly mixing:

   • 4 tablespoons extra-virgin olive oil
   • The prepared minced garlic
   • The prepared lemon zest
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Divide the marinade into two equal portions.

3. 3.

   Pat 1 pound chicken breast fillets dry. Season them evenly with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper, coat with one portion of the marinade, and arrange on one side of the prepared pan.

4. 4.

   Toss the prepared zucchini thoroughly with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the second portion of marinade. Spread it in a single layer beside the chicken without crowding.

5. 5.

   Roast for 18 to 22 minutes, turning the zucchini after 12 minutes. Begin checking the chicken after 15 minutes; transfer each fillet to a clean plate as its thickest part reaches 165°F, and continue roasting the zucchini until browned. Rest the chicken for 5 minutes.

6. 6.

   While the pan roasts, bring 1 1/4 cups water and 3/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 6 ounces pearl couscous, reduce the heat to low, cover, and simmer for 8 to 10 minutes until tender. Remove from the heat, rest covered for 5 minutes, then fluff and stir in the prepared lemon juice.

7. 7.

   Divide the lemon couscous between two plates, add the caramelized zucchini, and top with the rested Moroccan chicken. Spoon the clean resting juices over the chicken and serve.