Garlic Chicken and Couscous Skillet

Preheat your oven. Heat 2 tbsp of olive oil in a large, oven-safe skillet over medium-high heat.

Place chicken thighs skin-side down in the hot skillet. Season generously with salt and pepper.

Sear the chicken until the skin is golden brown and crispy, about 5-7 minutes per side. Once seared, remove the chicken from the skillet and set aside.

In the same skillet, add the sliced shallot and sauté in the chicken drippings for 1-2 minutes until softened.

Add the pearl couscous to the skillet and toast for 2-3 minutes, stirring frequently, until fragrant.

Add the 15 smashed garlic cloves to the couscous.

Return the seared chicken thighs to the skillet, placing them on top of the couscous.

Pour water into the skillet until the couscous is covered and the liquid comes about halfway up the chicken.

Cover the skillet tightly with aluminum foil and bake until the couscous is tender and the chicken is cooked through.

While the chicken bakes, prepare the green sauce. In a small bowl, combine the chopped dill, capers, 2 minced garlic cloves, Aleppo pepper, 1/4 cup olive oil, and a pinch of salt and pepper. Stir to combine.

Once cooked, carefully remove the skillet from the oven. Spoon the green sauce over the chicken and couscous before serving.