3leekscleaned, dark green parts removed, and whites thinly sliced
4clovesgarlicminced
½tspdried oregano
½cupdry white wine
2cupschicken broth
1bay leaf
1cuppearl couscous
¼cupmascarpone
Zest of 1 lemon
Olive Herb Mix
½cupchopped Castelvetrano olives
¼cupchopped fresh parsley
¼cupchopped fresh dill
¼cupolive oil
1Tbsphoney
Zest and juice of half a lemon
3Calabrian chilischopped (or red pepper flakes to taste)
Instructions
Preheat oven to 400ºF.
Season chicken thighs generously with salt and pepper.
Heat 1 Tbsp olive oil in an oven-proof skillet over medium heat until hot.
Sear thighs skin side down until deeply golden, about 10-12 minutes. Adjust heat as needed.
Flip chicken and sear until brown on second side, about 2-3 minutes.
Remove thighs to a plate and set aside.
Add leeks and garlic to the pan and cook until very soft, about 6-8 minutes. Season with salt, pepper and oregano.
Deglaze with white wine and cook until almost evaporated, about 2 minutes.
Add chicken broth and bay leaf and bring to a simmer. Stir in couscous.
Return chicken thighs to skillet, skin side up.
Transfer skillet to the preheated oven and bake for about 25-30 minutes, until the couscous and chicken are cooked. The couscous may appear a bit brown on the top, but that is ok!
While chicken cooks, prepare the olive mixture. In a small bowl mix olives, parsley, dill, olive oil, honey, lemon zest, lemon juice and Calabrian chilis. Season with salt and pepper to taste.
Remove skillet from oven and transfer thighs to a plate.
Stir mascarpone and lemon zest into the couscous.
Season couscous with additional salt and pepper, if needed.
Serve chicken thighs and couscous with the olive herb mixture on the top/on the side.