Pressed Chicken With Zuchinni And Cous Cous

Heat a large cast iron pan over medium high heat. If necessary, add the olive oil to the pan. Salt and pepper the chicken thighs while waiting for the pan to heat up. Place the chicken thighs skin side down in the pan. Cover with a sheet of parchment paper. On top of the parchment paper, place another heavy pan, and weight the pan on top so it'll squish the chicken thighs a bit. I tend to use big cans of tomatoes or whatever I have in the house. Cook the chicken skin side down for about 7 minutes. (I think, I usually keep an eye on it and use a meat thermometer to check when it's really done). remove the weighted pan, parchment paper, and flip the chicken so the skin is up. Using a new sheet of parchment paper (raw chicken germs are gross!) cover the chicken again, and place the weighted pan on top of the parchment paper again. Cook the chicken for 5 minutes or so, using a meat thermometer to check for doneness. (Chicken should reach 165, although you can pull it around 160 or so and it will reach 165 as it rests). Set the chicken aside in a bowl, retaining the rendered off chicken fat in the pan. Turn down the heat to medium. Chop the zucchini and squash into quarters, lengthwise, then slice into 1/4-1/2 inch slices. Boil some water, enough to have a cup of water to make the couscous. Chop the onion. Add the onion to the pan, and saute until starting to caramelize. Add the minced cloves of garlic, the zucchini and squash. Saute until the zucchini and squash are soft. Add the can of tomatoes, and stir. Add the boiling water to the cous cous, along with salt and a pat of butter. (I usually do this in a pyrex bowl). Cover, and let sit for 3 minutes. Fluff the couscous and spoon into bowls. Salt and pepper the vegetable mixture and spoon over the cous cous. Place a chicken thigh on top of each bowl and enjoy.