Braised Chicken Thighs with Pearl Couscous and Feta

Steps

1. oven to 220°C, bring a medium pot of salted water to the boil.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in oven proof fry-pan on medium-high heat. Cook chicken skin-side-down for 3 minutes or until skin is golden and crispy. Turn and cook for 2 minutes. Set chicken aside, leave pan on heat.
3. Remove excess oil from pan, reserving 1 tablespoon. Add onion, fennel, thyme and chicken spice mix to pan and cook for 2 minutes, stirring frequently. Add white wine and cook for about 1 minute or until nearly evaporated.
4. Add vegetable stock, salt and olives and bring to a simmer.
5. Add chicken back to fry-pan, skin-side-up, on top of the liquid so the skin stays crispy. Cook in oven for 18–20 minutes or until chicken is cooked through.
6. While chicken is cooking, add couscous to pot of boiling water, cook for 10–12 minutes or until al dente. Drain well, return to pot with a drizzle of oil. Thinly slice baby kale leaves, add to pot with couscous, season with salt and pepper and mix well.
7. divide pearl couscous between bowls, top with sauce and a piece of chicken. Crumble over feta and garnish with fennel fronds.