Tonight Paula and I enjoyed dinner together since TJ was working all night. It allowed us a little time to enjoy some time together. We made a recipe that I found in Cooking Light (August 2014 issue). The recipe was called Spiced Chicken Thighs and Parsley Couscous. Quite tasty and not very hard to make either.
First, preheat the oven to 425°.
While the oven is heating, combine 2 teaspoons of cumin, 2 teaspoons of brown sugar, 1 teaspoon of chili powder, 1 teaspoon of ground ginger, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper – if desired, 1/2 teaspoon of lemon rind, and 1/4 teaspoon of black pepper in a small bowl. Rub the spice mixture over both sides of at least 1 pound of chicken thighs. Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil to pan and swirl to coat. Add the chicken to the pan, placing it skin side down (if using bone-in thighs…). Cook for 3-5 minutes on each side or until chicken is browned. (If cooking at least 2 pounds of chicken, it may be necessary to work in batches to avoid overcrowding the pan.) Transfer the pan to the heated oven. Bake chicken at 425° for 14 minutes or until done. (It will require about 5-8 minutes if you use boneless chicken thighs.) Remove the chicken from pan and let stand 10 minutes before serving.
While the chicken rests, heat a small saucepan over medium-high heat. Add 1 1/2 teaspoons oil to the saucepan and swirl to coat. Add 2/3 cup of uncooked couscous and 2 teaspoons of minced garlic to pan. Cook 2 minutes or until toasted and fragrant, stirring frequently. Carefully stir in remaining 1/4 teaspoon salt and 3/4 cup of chicken stock. Bring the liquid to a boil. Remove from the heat, cover and let stand 4 minutes (avoid opening the lid). Fluff couscous with a fork, and stir in 1/4 chopped fresh parsley and 1 tablespoon of lemon juice.