Ingredients:

1-1 1/2 lbs chicken thighs
4-6 parsnips (depending upon size)
1 medium yellow onion, diced
2 cloves minced garlic (or 1 1/2 tsp garlic paste)
2 tbs thin sliced ginger
3/4 tsp five spice powder
1 1/2 tsp each, salt & pepper
1 cup chicken stock
3/4 cup finely minced parsley
2 tsp toasted sesame seeds (for garnish)
3 tbs olive oil
1 box Near East (or similar) couscous
1 tbs butter (for couscous)
Variations
Add 1/2 cup:
– finely chopped dried cranberries
– 1/2 cup raisins
– 1/2 cup toasted, chopped pecan pieces

Equipment Needed:

Heavy bottomed, ovenproof covered skillet
Small saute pan
Cookie sheet

Cooking Instructions:

• Heat oil over medium-high heat in ovenproof skillet; once hot, add ginger, garlic and onions. Cook until onions are translucent; make sure to keep stirring so that garlic and ginger don’t burn.
• Pre-heat oven to 350 degrees. Line cookie sheet with parchment paper.
• Sprinkle 1 tsp of salt, 1 tsp of pepper and five spice over chicken thighs and layer into skillet; be sure that the pieces do not overlap so that they cook evenly. Sear the chicken on all sides; this will take about 5 minutes.
• Add chicken stock, cover and place skillet on the middle shelf in the pre-heated oven.
• In a small bowl, mix 1/2 tsp of remaining salt and pepper with 1 tbs olive oil; coat parsnips in oil and lay out on cookie sheet.
• Place cookie sheet on top shelf in the oven. After 10 minutes, turn parsnips so that they cook on all sides.
• Prepare couscous per package directions.
• At 25 minutes, the chicken should be cooked and the parsnips should be roasted and fork tender.

Serve chicken family-style on a platter, over couscous. Garnish with finely minced parsley.