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1
Preheat the oven to 375 degrees F.
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2
Place the garlic bulbs in the oven and roast until soft, about 30 minutes.
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3
Remove and let cool.
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4
When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
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5
Add the lemon zest and juice, cumin, and crushed red pepper to the garlic.
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6
Season the mixture with salt and puree until smooth.
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7
While the machine is running, drizzle in 1/4 cup olive oil.
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8
Taste and reseason if needed.
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9
Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up!
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10
Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge.
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11
HINT, HINT: This can be done WAY ahead of time!
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12
For the couscous:
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13
Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean!
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14
Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes.
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15
Strain and reserve.
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16
Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat.
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17
Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
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18
Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
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19
Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine.
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20
Add 1 1/2 cups chicken stock and stir.
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21
The couscous should be a little soupy.
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22
If it isn't, add the remaining 1/2 cup chicken stock.
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23
Taste and reseason if needed.
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24
Remove and discard the bay leaf and the thyme bundle.
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25
Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
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26
To assemble:
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27
Preheat the oven to 375 degrees F.
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28
Coat a large saute pan with olive oil and bring it to medium-high heat.
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29
Working in batches, brown the chicken on all sides.
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30
Be patient, this may take up to 6 to 8 minutes.
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31
BE SURE not to crowd the pan.
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32
If you do, the chicken will steam and get soggy rather than brown and crispy .
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33
.
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34
.
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35
not yummy.
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36
Nestle the browned chicken skin side up in the prepared couscous.
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37
Cover with foil and place in the oven.
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38
Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
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39
When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.
