Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground ginger
• ½ teaspoon ground black pepper
• Fine sea salt
• 6 chicken legs and 6 thighs, deboned,  about 3 pounds
• 2 cups couscous (not instant)
• 2 cups chicken stock
• 3 tablespoons butter
• ½ cup sliced almonds
• ½ cup slivered dates
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon red pepper flakes
• 2 teaspoons orange zest and ¼ cup orange juice
• 2 tablespoons honey
• Chopped mint, parsley or cilantro, or a combination, for garnish

Instructions

1. In a bowl, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken legs and thighs and rub it around in the mixture until evenly coated. Marinate in the fridge for 2-4 hours.
2. One hour before serving, brown or saute chicken in an oven proof dish in EVOO.  (Time depends on the size of the pieces and if you leave the skin on or off.)  Let it saute SLOWLY (so it does not get tough)  for about 20 minutes.
3. Meanwhile, in a large bowl, combine couscous, chicken stock and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
4. In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.  Preheat oven to 350-375.
5. Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, cinnamon, cloves, orange zest and red pepper flakes.
6. Take chicken pieces out of large oven proof dish.  Add couscous mixture to pot and push it up around the sides so that the chicken will fit in the middle.  Add the chicken to the middle of the pot.
7. Mix honey and orange juice together and microwave until warm and the honey begins to  take in the juice.  Drizzle or paint honey over top of chicken pieces. Cover tightly with a lid or foil and return to the oven for 15-25 minutes more or as needed.
8. Remove from the oven. When cool enough to handle, remove chicken.  Stir and fluff couscous, scraping up any chicken stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.

Source: NY Times Cooking