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1
To debone the chicken thighs, run your knife along both sides of the bone, and scrape away the flesh from the bone. The meat should fall off as you scrape it cleanly with a sharp kitchen boning knife. Trim any excess fat along the edges. Pat the skin surface of each thigh with paper towel to remove moisture.
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2
Heat the cast iron skillet on medium flame, Season the thighs with salt, black pepper, and rub with olive oil. Place into the skillet skin side down. Let them cook for about a minute to bring some heat into them before you place them into the oven to bake.
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3
Before placing into an oven, add in the cherry tomatoes, Gaeta olives, rosemary sprigs, and garlic cloves. Add in the sherry vinegar and let this burn off. Add the chicken stock into the skillet, then place into a preheated 420 degree oven.
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4
I bake this for 15-20 minutes at high heat. I know when it's done when I see that the skin is golden and amber in color, and the tomatoes are nicely roasted along with the garlic.
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5
I like to deglaze the pan with chicken stock, and a small knob of butter.
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6
For the Couscous, in a saucepan add chicken stock or water and salt, and bring to a low simmer. Stir in the couscous slowly. Cover with a lid, and remove from heat. Let this sit for 8-10 minutes,
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7
Remove lid, add minced parsley, and fluff with a fork. Drizzle Extra Virgin Olive oil on top.
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8
To serve this, I like to pile a nice mound of the couscous on a platter, and then arrange the chicken thighs over the mound; ladle the pan juices along with the tomatoes, and olives all around. All the juices will funnel their way through the dish making each bite unique.
