Orange-Olive Chicken Thighs with Couscous

Ingredients

Chicken

• 4 boneless skinless chicken thighs (650 g total), unfolded
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp fine salt
• ¼ tsp black pepper

Couscous and relish

• 200 g dry couscous
• 250 mL boiling water
• 1 orange, segmented and chopped; collect 2 tbsp juice
• 60 g pitted green olives, chopped
• 2 tbsp chopped parsley
• 1 tbsp lemon juice

Equipment

Air fryer, kettle, covered bowl, thermometer

Allergens and ingredient notes: Wheat; check couscous packaging.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Two thighs per batch; 2 batches. About 5 minutes preheat is included. A separate oven is optional for holding the first batch hot.

1. Pat the thighs dry and unfold to an even thickness. Coat with oil, paprika, salt, and pepper. Preheat the air fryer to 380°F (195°C), according to its manual, about 5 minutes.
2. Place 2 thighs in one layer with gaps. Air-fry 18–22 minutes, turning after 10 minutes, until the thickest part of each reaches 165°F (74°C). Transfer to a clean plate and rest 5 minutes. Repeat for the remaining 2 thighs; keep the first batch covered in a 200°F (95°C) oven if serving together.
3. During the second batch, put couscous in a heatproof bowl, pour over boiling water, cover 5 minutes, then fluff. Combine chopped orange, its collected juice, olives, parsley, and lemon juice in a separate bowl.
4. Divide couscous among 4 plates. Add a thigh to each and spoon over one quarter of the orange-olive relish.

The Devotti twist: A fresh chopped orange relish brightens smoky chicken without a sugary glaze burning in the fan.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.