Moroccan-Spiced Crispy Chicken Thighs with Apricot-Bell Pepper Couscous and Minted Pea Puree

Prepare the vegetables and aromatics: Finely dice 1 red bell pepper and 1 large shallot. Mince 2 cloves of garlic. Roughly chop 0.5 cup dried apricots. Zest the 1 whole lemon and set aside, then squeeze the juice into a small bowl. Pick 0.5 cup mint leaves and 0.25 cup cilantro leaves from their stems.

Prepare the chicken: Pat 4 bone-in, skin-on chicken thighs very dry with paper towels. Season both sides generously with salt, pepper, and 1.5 tbsp Ras el Hanout, pressing the spices into the skin.

Cold-pan sear: Place the chicken thighs skin-side down into a large, cold stainless steel or cast iron skillet. Place the pan over medium heat. As the pan warms, the fat will slowly render out. Cook undisturbed for 15-18 minutes, or until the skin is deep golden brown and has a glass-like crispness.

Finish the chicken: Flip the thighs over. Continue cooking for another 10-12 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices intact.

Blanch the peas: While the chicken finishes, bring a small pot of salted water to a boil. Add 2 cups frozen sweet peas and cook for 3 minutes until bright green and tender. Drain immediately.

Emulsify the pea puree: Place the hot peas into a blender or food processor. Add 0.5 cup fresh mint leaves, 0.25 cup heavy cream, 1 tbsp unsalted butter, and 1 tsp of the lemon juice. Blend on high until completely smooth and vibrant green. Season with salt to taste and keep warm.

Sauté couscous aromatics: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the diced red bell pepper and diced shallot. Sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Steam the couscous: Add 1.5 cups chicken stock and the chopped 0.5 cup dried apricots to the saucepan. Bring to a rolling boil. Stir in 1 cup dry couscous, cover with a tight-fitting lid, and remove from the heat. Let it sit for 5 minutes.

Finish the couscous: Remove the lid and fluff the couscous with a fork. Stir in the remaining 2 tbsp unsalted butter, the reserved lemon zest, the remaining lemon juice, and 0.25 cup sliced almonds. Season with salt and pepper.

Assemble: Spread a large spoonful of the minted pea puree onto the base of each plate. Mound the apricot and bell pepper couscous to one side. Place one crispy chicken thigh on top. Garnish the entire dish with 0.25 cup fresh cilantro leaves.