Couscous chicken with bacon and corn

 

INGREDIENTS

• ¾ cup original Moroccan-style Couscous
• 6 chicken thighs 
• Kosher salt & freshly ground black pepper
• 8 slices bacon cut crosswise into ½-inch pieces, divided
• 2 tablespoons olive oil
• 1 medium sweet yellow onion minced
• 6 cloves garlic peeled but left whole
• 2½ cups heavy cream or half and half 
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 sprigs fresh thyme
• 2 teaspoons minced fresh thyme leaves
• 2 cups frozen corn thawed 
• 1 lemon 

GARNISH:

• 2 radishes very thinly sliced
• Extra crisped bacon
• Chopped parsley
• Freshly squeezed Lemon juice

INSTRUCTIONS

• Cook couscous according to package directions.
• Season the chicken thighs, on both sides, with salt & pepper
• In a large skillet, cook the bacon pieces just until lightly browned and just crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Reserve 2 tablespoons bacon grease, and refrigerate the remainder for later use.
• Add 2 tablespoons olive oil to the skillet with the rendered bacon fat.
• Heat the bacon fat/oil, over medium heat until the oil has a sheen.
• Place the thighs, top side down, in the skillet. Brown the chicken until golden, and transfer to another paper towel-lined plate.
• Add minced onion and garlic to the skillet and sauté until onion is translucent and garlic softens.
• Reduce the heat to medium-low and add the cooked couscous; cook until couscous begins to brown, about 5 minutes. Stir often.
• Add the cream, thyme sprigs, salt, pepper and all except 2 tablespoons crisped bacon; bring to a simmer. Stir.
• Add chicken thighs, crisp side up. Reduce heat, cover, and simmer 30 minutes.
• Stir in corn and thyme leaves. Drizzle with the juice from 1 lemon.
• Cover and cook until liquid has almost evaporated, 15-20 minutes.