3 cups chicken stock

1. In medium saucepan over medium-low heat, bring the chicken stock to a simmer. Turn off the heat and add the saffron. Cover the pan and set aside to let the saffron steep.

½ teaspoon packed saffron (about 1 teaspoon loosely mounded)

2. In a heavy-bottomed pot large enough to hold all the chicken thighs in one layer, heat the olive oil over medium-high heat. Season the chicken on both sides with salt and pepper to taste, and brown the pieces, skin side first, for 3-5 minutes per side. Place the chicken on a plate and set aside.

2 tablespoon extra-virgin olive oil

3. Add the onions to the pot along with a few pinches of pepper, and sauté them, over medium heat, until they're limp and translucent, about 5 minutes. Turn down the heat if they start to brown before they're soft. Add the garlic and 3 tablespoon of the honey, and sauté, stirring occasionally, until the onions are golden brown, about another 5 minutes. Add the wine and simmer for about 1 minute. Add the carrots, tomatoes, and saffron-infused stock and bring to a boil. Replace the chicken, tucking the pieces into an even layer, and reduce the heat to low. Cover the pot tightly and simmer gently for 45 minutes.

6 bone-in, skin-on chicken thighs (about 2-1/2 pounds)

4. After 45 minutes, remove the chicken from the pot. Ladle 3 cups of the cooking liquid from the pot into a small saucepan (about 2-1/2 quarts works well) and bring it to a boil. Immediately stir in the couscous and cocoa nibs, then turn off the heat and cover the pan.

Kosher salt and freshly ground black pepper

5. If there's more than an inch of liquid remaining on top of the onions, simmer to reduce the sauce. When the sauce has thickened slightly, add the olives and replace the chicken. Drizzle with the remaining 1 tablespoon of honey. Cover the pot and cook on low just to warm the chicken.

2 medium onions, thinly sliced

6. To serve, fluff the couscous with a fork. Put a mound of couscous on each plate and top with a chicken thigh. Taste the sauce and season with salt and pepper to taste. Ladle a generous serving of the sauce and vegetables over the chicken and serve immediately.

1 tablespoon minced garlic

3 tablespoon honey, divided

½ cup dry white wine

4 large carrots, cut into ¼ inch slices

1 (14-ounce) can diced tomatoes

2 cups couscous

2 tablespoon (1/2 ounce) Theo roasted cocoa nibs, finely ground

¼ cup pitted green olives, halved