1. Place a rack in upper-middle of oven and heat to 400 degrees. Pat chicken dry with paper towels and season lightly with salt and pepper; dredge with flour.

2. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Add four chicken thighs, skin side down, and cook without moving until golden brown, 3 to 5 minutes.

3. Turn chicken over and continue to cook until browned, about 3 more minutes; transfer to a large plate. Repeat with remaining chicken, adjusting heat as needed to keep pan drippings from burning; transfer to plate.

4. Drain fat from skillet, then stir in 3/4 cup water and the olives, scraping up any brown bits. Nestle chicken into skillet, transfer to oven, and bake until the thickest part of the thighs register 165 degrees, about 20 minutes.

5. Meanwhile, add riced cauliflower to a large saucepan and heat over medium-high heat. Cook, stirring occasionally, until cauliflower is hot and any liquid has evaporated, 3 to 5 minutes. Stir in couscous, 1 tablespoon spice mixture from packet, and remaining 2/3 cup water, and bring to a simmer. Remove from heat, cover, and let sit 5 minutes.

6. Transfer chicken to a clean plate. Return skillet to stovetop and bring sauce to a simmer. Add grapes and cook, stirring frequently, until sauce becomes thick enough to coat the back of a spoon, about 2 minutes. Fluff couscous with a fork and transfer to plates. Divide chicken among plates and spoon sauce over top; sprinkle with parsley and serve.

Source: Hannaford fresh Magazine, September - October 2018