Pearl couscous is a great base for this braised chicken recipe, as its large grains feel lighter, yet silky in texture with a great mouth feel.
Heat 2 tablespoons of the oil in a large casserole or heavy bottomed large saucepan over medium high heat. Add the chicken in batches, cooking for 2-3 minutes or until browned all over. Transfer to a plate.
Add the leek, fennel, and chili flakes to the pan and cook for 2-3 minutes or until just starting to soften. Add the tomato paste and cook a minute longer or until turning deep red and aromatic. Return the chicken to the pan with the canned tomatoes, mushrooms, wine, vinegar, and 3/4 cup water. Bring to the boil. Reduce heat and simmer, semi-covered, stirring occasionally, until chicken is tender, about 30 minutes.
While the chicken is cooking, place the couscous in a large saucepan over medium high heat, cover with water and bring to a boil. Cook for 8-10 minutes or until al dente. Turn into a colander and toss with the remaining oil and lemon zest. Keep warm.
Just before serving, add the olives, lemon juice, and parsley to the chicken. Serve over the couscous.
You may use a mixture of thighs and drumsticks (double recipe); light red wine for white wine.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.