Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini – Burlap & Barrel

Ingredients

• 2 lb (907 g) bone-in, skin-on chicken thighs
• 4 garlic cloves, finely chopped or grated
• 1 tsp dried thyme
• ½ tsp cumin
• 1 tsp kosher salt
• ½ tsp ground black pepper
• ½ lemon, zested and juiced
• ¼ cup plus 2 Tbsp (90 ml) olive oil, divided
• Pinch of saffron
• 1 Tbsp (15 ml) warm water
• 1 shallot, diced
• 1 medium fennel bulb, diced
• 2 Tbsp (32 g) tomato paste
• ½ cup (120 ml) dry white wine, such as Pinot Grigio
• 2 medium zucchini, diced
• 1 cup (150 g) dried pearl couscous
• 2 ½ cups (600 ml) low-sodium chicken stock
• Chopped fresh parsley leaves, for garnish