Spiced Chicken Thighs And Parsley Couscous

• 2 teaspoons ground cumin
• 2 teaspoons brown sugar
• 1 teaspoon chili powder
• 1 teaspoon ground ginger
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper
• 8 bone-in chicken thighs, trimmed and skinned (about 2 1/2 pounds)
• 1 1/2 tablespoons canola oil, divided
• 2/3 cup uncooked couscous
• 2 teaspoons minced garlic
• 3/4 cup unsalted chicken stock
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice

1. Preheat oven to 425u0b0.
2. 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 425u0b0 for 14 minutes or until done. Remove chicken from pan; let stand 10 minutes before serving.
3. 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.

ground cumin, brown sugar, chili powder, ground ginger, kosher salt, red pepper, lemon rind, freshly ground black pepper, chicken, canola oil, couscous, garlic, parsley, lemon juice

Taken from www.myrecipes.com/recipe/chicken-thighs-parsley-couscous (may not work)