Crispy Ginger-Lime Chicken Thighs with Couscous

From Everyday Food March 2008

serves 4
For chicken:
1 Tb finely grated peeled fresh ginger
1 Tb fresh lime juice
2 tea curry powder
4 scallions, minced
course salt and ground pepper
8 bone-in, skin-on chicken thighs

For couscous:
2 cups couscous
2 carrots, grated
1 c cilantro leaves, chopped
2 Tb olive oil

1. Heat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tea salt and 1/4 tea pepper.

2. Arrange chicken on baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.

3. Turn thighs, skin side down, on baking sheet. Cook for 15 minutes. Flip thighs, skin side up, and continue tobroil until skin is crisp and an instant-read thermometer registers 180, about 15 minutes more.

4. In the meantime, boil 3 cups water, stir in 1 tea salt, couscous, and carrot. Cover pan and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and gently stir in cilantro and oil. Season with salt and pepper.