Ingredients:
· 4 large skin-on, bone-in chicken thighs
· 1 onion, thinly sliced
· 200g kale, stalks finely chopped, leaves roughly chopped
· 5 garlic cloves, grated
· 250g giant couscous
· Small bunch of parsley, finely chopped
· 1 lemon, zested and juiced
· 1tbsp olive oil

Method:
Season the chicken, then put skin-side down in a wide, ovenproof frying pan, roughly 30cm wide. Turn it up to a medium-low heat, then cook for eight to 10 minutes until the skin is golden. Transfer the chicken thighs to a plate (you’ll finish cooking them later). Heat the oven to 20°C.

Put the onion and kale stalks in the pan, season and cook for eight to 10 minutes until beginning to soften. Stir in the garlic and kale leaves, and cook for another three to four mins. Stir in the giant couscous.

Pour in 675ml cold water, stirring well. Season, bring to the boil, then reduce to a simmer and nestle the chicken thighs back in, skin-side up. Put in the oven for 18-20 minutes.

Meanwhile, mix the parsley with the lemon zest, juice and olive oil. Season and remove the chicken from the oven, leave to stand for five minutes, then drizzle over the dressing and serve.