Look for meats that are less in demand. Try pork shoulder instead of pork chops, chicken thighs instead of breasts, chuck instead of sirloin.
Roasted Chicken Thighs With Zucchini and Couscous
4 servings
8 chicken thighs
2 zucchini, about 1 pound, halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red wine vinegar
Salt and pepper
Preheat oven to 450 degrees with rack in upper third of the oven. Season chicken with salt and pepper. Place skin-side down on a rimmed baking sheet; roast for 10 minutes. Remove sheet from oven and turn chicken skin-side up. Scatter zucchini around chicken and season with salt and pepper. Toss with pan juices. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of a thigh avoiding bone registers 165 degrees, 7 to 10 minutes more.
Meanwhile, bring 1 1/4 cups water to a boil in a saucepan. Season with salt and pepper. Remove from heat and stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini and 2 tablespoons pan juices. Season with salt and pepper. Serve chicken with zucchini and couscous.
(From Everyday Food, June 2008)
