Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat the oven to 425°F. Squeeze 1 large lemon to obtain 3 tablespoons juice, mince 2 garlic cloves, and chop enough Italian parsley to measure 2 tablespoons; keep these separately for the components below.

2. 2.

   Pat 12 ounces chicken thighs dry, unfold them, and season all over with 3/4 teaspoon fine sea salt. In a bowl, combine the following marinade ingredients:

   • 1 tablespoon lemon juice
   • 1 minced garlic clove
   • 1 teaspoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon black pepper

   Coat the chicken in the marinade and refrigerate for 10 minutes while preparing the zucchini.

3. 3.

   Trim 1 pound zucchini and cut into 3/4-inch half-moons. On a large rimmed baking sheet, toss with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt. Spread in one layer and roast for 22–25 minutes, turning halfway through, until browned and tender.

4. 4.

   While the zucchini roasts, whisk 2 tablespoons tahini with the remaining 2 tablespoons lemon juice and the remaining 1 minced garlic clove. Whisk in 2 tablespoons cold water until smooth and pourable; set the lemon-tahini sauce aside.

5. 5.

   Heat a large nonstick skillet over medium-high heat. Add the marinated chicken, laying the thighs flat, and cook for 5–7 minutes per side, reducing the heat if the spices darken too quickly, until the thickest part reaches 170°F. Transfer to a board and rest for 5 minutes.

6. 6.

   While the chicken cooks, bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

7. 7.

   Slice the rested chicken across the grain. Divide the couscous between two shallow bowls, arrange the roasted zucchini and chicken alongside it, and spoon any resting juices over the couscous. Drizzle with the lemon-tahini sauce and finish with the prepared parsley.

Want more detail? See the temperature guide.