Steps
- Preheat the oven to 400°F / 205°C. In a 15 × 12in / 38 × 30cm baking dish, combine 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 chopped red onion.
- Add 1 chopped celery stalk, 1 chopped carrot, and 1 medium leek, trimmed, washed, and cut into ½in / 1cm half-moons.
- Mix in 225g of quartered cherry tomatoes, 4 minced garlic cloves, and 2 tablespoons of extra virgin olive oil. Season with salt and pepper.
- Pat 6 large bone-in skin-on chicken thighs dry. Rub with salt, pepper, 1 teaspoon of baharat, and 1 teaspoon of ground turmeric. Nestle skin-side down among the vegetables.
- Roast uncovered for 30 minutes. Transfer the chicken to a plate. Stir 1 tablespoon of tomato paste, 2 cups of pearl couscous, and 2 cups of low-sodium vegetable broth into the vegetables.
- Add the zest and juice of 1 large lemon and most of 30g of finely chopped fresh tarragon, reserving a little tarragon for finishing.
- Return the chicken skin-side up, with the skin above the liquid. Roast uncovered for 30 minutes, until the couscous is tender, the liquid is mostly absorbed, and the chicken reaches 165°F / 74°C.
- Scatter the reserved tarragon over the crisp-skinned chicken and couscous.