Directions

1. Preheat oven to 350°F.
2. Heat a cast-iron skillet over medium heat. Pat chicken thighs dry and season with salt, freshly cracked pepper, and ground turmeric. Add a tablespoon of neutral oil to the skillet, then add chicken thighs skin-side down. Cook until the skin is golden brown, about 8-10 minutes. Flip and cook for another couple of minutes, then remove and set aside.
3. Add lemon slices to the skillet. Cook until both sides are caramelized.
4. Finely dice the lemon slices with anchovies, grated garlic, and a pinch of salt until the mixture becomes a thick paste. Add to a bowl and whisk in Clebby’s Avocado Oil. Stir in finely chopped shallot, chopped mint, and basil. Season to taste with salt and pepper.
5. Add pearled couscous to the skillet and toast for a few minutes. Pour in the chicken stock and bring to a simmer. Add the chicken thighs back to the skillet. Bake for 15 minutes.
6. Remove the chicken thighs from the skillet. Stir in a few spoonfuls of the lemon salsa verde into the couscous.
7. To serve, either add chicken back to the skillet on top of the couscous or transfer the couscous to a serving platter. Top with the cooked chicken thighs and spoon some of the lemon salsa verde over the top. Garnish with crumbled feta and serve with a few lemon slices.