Roasted Chicken Thighs with Couscous

I can't believe it's been a year since I've last posted a recipe. It's not that I haven't been cooking -- I've actually found some great recipes and made some tasty dishes. I just haven't been "feeling it" with regard to blogging my recipes. Perhaps it's that back-to-school time of year, or the fact that I tried two new recipes this week that I thought were keepers, but I am feeling inspired today to post them. Both are great for weeknights because they don't take a lot of time or ingredients. I'll post the recipe for the roasted chicken thighs here, and the other one in a separate post.

This recipe for roasted chicken thighs is my own version of a recipe that I found on the Martha Stewart Everyday Food site. In her recipe, she cooks the couscous in water which is something I find in a lot of her recipes. I don't see the point in cooking things like rice or quinoa or couscous in water when using broth will give a dish so much more flavor. So, I made that change in the recipe; I also added carrots and different spices. I think this is one of those recipes that offers a lot of versatility. You could really spice it up with cayenne or curry powder. In the fall, it might be a great way to use root veggies like parsnips or some different kinds of squashes.

Roasted Chicken Thighs with Couscous
(inspired by Martha Stewart Everyday Food)
serves 4-6

• 8 chicken thighs
• cumin
• paprika
• 2 zucchini (about 1 pound total), halved lengthwise and sliced crosswise
• 1 -2 arge carrots cut into rounds
• 1 cup couscous
• 1 1/4 cups chicken broth
• 1/2 cup fresh parsley, chopped
• 2 tablespoons red-wine vinegar
  
  -- Preheat oven to 450 degrees, with rack in upper third.
• -- Season chicken with salt, pepper, paprika and cumin; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
• -- Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini and carrots around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
• -- Meanwhile, bring 1 1/4 cups chicken broth to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous.
• -- Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted vegetables, and 2 tablespoons pan juices; season with salt and pepper.
• -- Serve chicken with vegetables and couscous.