Ingredients

Chicken Marinade

• 2 lb (907 g) bone-in, skin-on chicken thighs

• 4 garlic cloves, finely chopped or grated

• 1 tsp dried thyme

• ½ tsp cumin

• 1 tsp kosher salt

• ½ tsp ground black pepper

• ½ lemon, zested and juiced

• ¼ cup plus 2 Tbsp (90 ml) olive oil, divided

Pearl Couscous

• Pinch of saffron

• 1 Tbsp (15 ml) warm water

• 1 shallot, diced

• 1 medium fennel bulb, diced

• 2 Tbsp (32 g) tomato paste

• ½ cup (120 ml) dry white wine, such as Pinot Grigio

• 2 medium zucchini, diced

• 1 cup (150 g) dried pearl couscous

• 2 ½ cups (600 ml) low-sodium chicken stock

• Chopped fresh parsley leaves, for garnish