Skillet Chicken and Couscous with Fennel and Orange

Name: Skillet Chicken and Couscous with Fennel and Orange
Ingredients: 8 , bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat; 2 teaspoons, vegetable oil; 1 , medium red onion, sliced thin; 1 medium bulb, fennel, fronds and stems removed, halved, cored, and cut in 1/2-inch pieces; 2 , medium carrots, peeled and sliced 1/4 inch thick; 4 medium cloves, garlic, minced or pressed through a garlic press; 1/2 teaspoon, fennel seed (ground); 1/4 teaspoon, cayenne pepper; 1 cup, orange juice; 3 strips, orange peel (4-inches each), from 2 oranges; 1 1/2 cups, low-sodium chicken broth; 1 cup, plain couscous; 2 tablespoons, chopped fresh cilantro leaves

Main Courses
Chicken
Grains

Dinners prepared entirely in one skillet are perfect for weeknight cooking.

SERVES 4 to 6

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