Ingredients:

For the Chicken & Marinade (Chermoula):

• 4 bone-in chicken thighs (skin on for flavor)

• 4 cloves garlic, minced

• 1 small bunch fresh cilantro, chopped

• 1 small bunch fresh parsley, chopped

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp turmeric

• ½ tsp cayenne pepper (adjust for spice)

• Salt & black pepper to taste

For the Vegetables:

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium zucchini, cut into half-moons

• 1 red onion, sliced

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• Salt, pepper, and a pinch of cinnamon

For the Couscous:

• 1 cup couscous

• 1 cup chicken broth (or vegetable broth)

• 2 tbsp raisins or chopped dried apricots

• 2 tbsp toasted slivered almonds

• 1 tbsp butter or ghee

• Pinch of saffron (optional)

Instructions:

1. Prepare the Chermoula Marinade:
   In a bowl, combine garlic, cilantro, parsley, olive oil, lemon juice, and all the spices. Rub the mixture generously over the chicken thighs. Cover and let marinate at least 30 minutes (or overnight for deeper flavor).

2. Cook the Chicken in the Platinum Large Skillet:
   Heat the skillet over medium heat. Place the chicken thighs skin-side down and sear until golden and crispy, about 5–7 minutes. Flip and continue cooking until fully cooked through (internal temp 165°F). Remove and keep warm.

3. Roast the Vegetables in the Skillet:
   In the same skillet, add olive oil and sauté the peppers, zucchini, and onion until softened. Toss in cherry tomatoes last. Season with salt, pepper, and a pinch of cinnamon for warmth. Cook until slightly caramelized.

4. Prepare the Couscous:
   In a pot, bring broth to a boil. Stir in couscous, dried fruit, and saffron (if using). Remove from heat, cover, and let steam for 5 minutes. Fluff with a fork, then fold in butter and toasted almonds.

5. Assemble & Serve:
   Spread the couscous on a serving platter, top with roasted vegetables, and place the golden Chermoula chicken thighs on top. Garnish with extra fresh herbs and a drizzle of olive oil.