Sip on a cool glass of ginger lemonade for just 32 cents per serving: Bring 4 cups water and 1/3 cup sliced fresh ginger to a boil in a medium saucepan; remove from heat. Steep 30 minutes. Strain; discard solids. Mix the liquid with the juice of 2 large lemons and 3 tablespoons honey. Serve over ice.
Combine cumin, sugar, chili powder, ginger, 1/2 teaspoon salt, red pepper, lemon rind, and black pepper in a small bowl; rub spice mixture over both sides of chicken. Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, placing it skin side down; cook 5 minutes on each side or until chicken is browned. (If necessary, work in batches to avoid overcrowding the pan.) Transfer pan to oven. Bake chicken at 425° for 14 minutes or until done. Remove chicken from pan; let stand 10 minutes before serving.
While chicken rests, heat a small saucepan over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add couscous and garlic to pan; cook 2 minutes or until toasted and fragrant, stirring frequently. Carefully stir in remaining 1/4 teaspoon salt and chicken stock. Bring liquid to a boil. Remove from heat; cover and let stand 4 minutes (avoid opening the lid). Fluff couscous with a fork, and stir in parsley and lemon juice.
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Fantastic! I will be making this again, my whole family loved it. I wouldn't have thought to pair the spiced meat with the lemon/parsley flavors (couscous), but they complemented each other so nicely. The chicken thighs were perfectly tender and juicy. This is a quick week-night dinner that I also wouldn't hesitate to serve to guests. Can't get much better than that. I used boneless/skinless chicken thighs, and for the couscous a little more garlic and lemon juice than called for.
We really like the chicken, and the method for cooking leaves it moist and flavorful. We had it for dinner a couple of weeks ago, and I'm serving it again for a casual supper with friends. This time, instead of the couscous, I'm making a pineapple salsa and roasting potatoes. By the way, I did skin the thighs and cooked them first "skin side" down (but without the skin.)
I made the Spiced Chicken Thighs and Parsley Couscous tonight. It was very good, however there were a few questions. First, the picture shows the couscous with zucchini or cucumber but neither is listed in the ingredients or the preparation. Was this an omission? Second, the chicken is listed in the Ingredients as skinned but the directions say to cook the thighs skin-side down. Should the chicken be skinned or not?
Because of the lack of clarity, I give it a 3. Otherwise, I'd have given it a 4.
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