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1
Heat a large cast iron pan over medium high heat. If necessary, add the olive oil to the pan.
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2
Salt and pepper the chicken thighs while waiting for the pan to heat up.
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3
Place the chicken thighs skin side down in the pan. Cover with a sheet of parchment paper. On top of the parchment paper, place another heavy pan, and weight the pan on top so it'll squish the chicken thighs a bit. I tend to use big cans of tomatoes or whatever I have in the house.
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4
Cook the chicken skin side down for about 7 minutes. (I think, I usually keep an eye on it and use a meat thermometer to check when it's really done).
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5
remove the weighted pan, parchment paper, and flip the chicken so the skin is up. Using a new sheet of parchment paper (raw chicken germs are gross!) cover the chicken again, and place the weighted pan on top of the parchment paper again.
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6
Cook the chicken for 5 minutes or so, using a meat thermometer to check for doneness. (Chicken should reach 165, although you can pull it around 160 or so and it will reach 165 as it rests).
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7
Set the chicken aside in a bowl, retaining the rendered off chicken fat in the pan. Turn down the heat to medium.
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8
Chop the zucchini and squash into quarters, lengthwise, then slice into 1/4-1/2 inch slices.
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9
Boil some water, enough to have a cup of water to make the couscous.
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10
Chop the onion. Add the onion to the pan, and saute until starting to caramelize.
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11
Add the minced cloves of garlic, the zucchini and squash. Saute until the zucchini and squash are soft.
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12
Add the can of tomatoes, and stir.
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13
Add the boiling water to the cous cous, along with salt and a pat of butter. (I usually do this in a pyrex bowl). Cover, and let sit for 3 minutes.
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14
Fluff the couscous and spoon into bowls.
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15
Salt and pepper the vegetable mixture and spoon over the cous cous.
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16
Place a chicken thigh on top of each bowl and enjoy.
