Moroccan Orange & Olive Chicken

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then couscous, and half the shallot. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add 2/3 cup water (dbl for 4 ppl). Cover and remove from heat. Let stand until the couscous is tender and liquid is absorbed, 5-6 min.

Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) When the pepitas are done, transfer to a plate and set aside.

Using the same pan, increase heat to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Sear, until golden, 1-2 min per side. Transfer chicken to a baking sheet. Roast in the middle of oven, until chicken is cooked through, 10-12 min. **

Meanwhile, place orange, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning orange as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of orange to release segments. Squeeze juice from remaining orange into a large bowl. Add remaining shallots, vinegar, 1/2 tsp sugar (dbl for 4ppl) and 2 tbsp oil (dbl for 4ppl). Whisk to combine. Season with salt and pepper. Add orange segments to the bowl. Toss to coat.