This chicken has some bite to it thanks to pureed chipotles in adobo in the marinade, which was repurposed from my Rebar cookbook. Couscous, fresh and crunchy carrot and brussel sprouts, sweet currants and crispy sage (my own combo) round out this dish. This recipe serves 4-6.
To prepare the chicken:
To prepare the marinade, place 2 roasted red peppers (canned or fresh), 1/4 head roasted garlic, 2 chipotles in adobo, 1 peeled shallot, 2 tbs rice wine vinegar, 2 tbs fresh lime juice, 2 tsp maple syrup and 1/2 tsp salt in a blender. With the blender on low, slowly pour in 3/4 cup olive oil. Pour the marinade into a ziploc bag, add 12 chicken thighs and refrigerate for several hours or overnight.
Bake the chicken at 375°F for about 25 minutes, turning once.
Prepare the couscous:
Cook 1-1/2 cups dry couscous according to package directions, substituting vegetable broth for the water.
To prepare the vegetables:
Wash and trim about 1 lb of brussel sprouts, 3 large carrots and 6 green onions. Using a food processor fitted with the slicing attachment, thinly slice the vegetables.
To prepare the crispy sage:
Heat 1 tbs oil in a small saucepan over medium-high heat. Quickly sauté 1/2 cup sage leaves until bright green, turning once. Dry on a paper towel.
To prepare the salad:
Gently toss together the couscous and vegetables, along with 1/2 cup of currants. Top with chicken and crispy sage.