Orange And Tomato Simmered Chicken With Couscous

• 1 medium fennel bulb with stalks
• 2 teaspoons olive oil
• 8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup prechopped onion
• 1 carrot, cut into 1/4-inch-thick slices
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper (optional)
• 1/3 cup orange juice
• 10 pitted kalamata olives, quartered
• 1 (14.5-ounce) can unsalted diced tomatoes, drained
• 1 1/4 cups water
• 1 cup whole-wheat couscous

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.
3. Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
4. Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
5. Serve chicken and vegetables over couscous. Top with fennel fronds.
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stalks, olive oil, chicken, kosher salt, freshly ground black pepper, onion, carrot, ground cinnamon, ground red pepper, orange juice, olives, tomatoes, water, couscous

Taken from www.myrecipes.com/recipe/orange-tomato-simmered-chicken-couscous (may not work)