Moroccan Chicken with Squash and Lemon Couscous

1 medium squash

6 bone-in chicken thighs

Salt and black pepper

5 tablespoons olive oil, divided

2 tablespoons ground cumin

2 teaspoons cinnamon

2 teaspoons ground coriander

2 large shallots, minced

1 1/2 cups pearl couscous

2 cloves garlic, minced

2 cups chicken stock

1 lemon, zested and juiced

1/4 cup fresh Italian parsley, roughly chopped

Preheat oven to 180˚C. Halve the squash and remove the seeds. Slice into thin half-moons. Season chicken thighs all over with salt and pepper. In a small bowl, stir together 2 tablespoons olive oil, cumin, cinnamon and coriander. Rub spice mixture all over chicken thighs.

In a Casserole over medium-low heat, heat 2 tablespoons olive oil. Add the acorn squash and sauté until starting to brown on both sides. Remove to a plate and set aside. Add the chicken thighs to the casserole skin-side down and sear until skin is a rich golden-brown colour, about 3 to 5 minutes. Turn heat down to low if spices are browning too quickly. Turn and continue browning on the other side for about 3 to 5 minutes more. Remove to the plate with the squash and set aside. Let the casserole cool slightly, and then carefully wipe it out.

Return heat to medium-low and add the remaining 1 tablespoon oil and shallots to the pot. Stir well to coat with the oil and cook until the shallots are just starting to brown about 2 to 4 minutes. Stir in the couscous and garlic, and cook until the couscous is lightly toasted, about 1 minute. Add the chicken stock, lemon zest, and lemon juice and bring to a simmer.

Add the squash, chicken and any accumulated juices back to the casserole on top of the couscous. Cover and transfer the casserole to the preheated oven. Bake for about 30 minutes, or until an instant-read thermometer registers 70˚C in the thickest part of the chicken thigh, and the couscous is al dente.

Remove the casserole from the oven. Transfer the chicken and squash to a plate. Season couscous to taste with salt and pepper, and garnish with chopped parsley.