Chicken & Fennel

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8 x FOR THE CHICKEN -- Chicken Thigh, bone in with skin

Kosher salt and freshly ground black pepper, to taste

3 tbsp Extra Virgin Olive Oil

1 x medium bulb fennel, halved, cut into 1/2 inch wedges attached to core, fronds reserved

1 x medium red onion, sliced into thin wedges about 1/3 to 1/2 inch wedges

4 x Garlic cloves, smashed and peeled

3/4 tsp Dried Oregano

1/4 tsp crushed red pepper flakes

1/2 cup Oil Packed sun-dried tomatoes, roughly chopped

1/3 cup Kalamata olives

1 1/2 cup FOR THE COUSCOUS --- uncooked couscous

3 cup Low Sodium Chicken Broth

1 tsp kosher salt, plus additional for seasoning

freshly grated nutmeg

pinch cayenne pepper

Freshly ground black pepper to taste

3/4 cup Pine Nuts

1 x navel orange, zested

1/4 cup whole flat leaf parsley

3 tbsp Water

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