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1
For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper.
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2
Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering.
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3
Cook chicken skin side down until golden and crispy, about 8 minutes.
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4
Turn chicken and brown for another 2 minutes.
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5
Transfer chicken to a plate.
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6
Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
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7
Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes.
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8
Stir in the tomatoes and olives.
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9
Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes.
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10
While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear.
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11
Put couscous into a medium bowl and set aside.
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12
In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil.
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13
Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes.
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14
Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes.
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15
Add the orange zest, fennel fronds and parsley.
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16
When ready to serve, fold the parsley mixture into the couscous and fluff with a fork.
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17
Mound the couscous on a warm serving platter and arrange the chicken around the couscous.
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18
Stir 2 to 3 tablespoons water or broth into the fennel mixture so they look glazed.
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19
Adjust seasoning and spoon fennel over the couscous and chicken; scatter the toasted pine nuts on top.
