Chicken and Fennel

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Chicken:

6 to 8 chicken thighs (about 2 1/2 pounds), bone in with skin

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 medium bulb fennel, halved, cut into 1/2-inch wedges attached to core, fronds reserved

1 medium red onion, sliced into thin wedges about 1/3 to 1/2-inch wedges

4 cloves garlic, smashed and peeled

3/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes or to taste

1/2 cup oil packed sun-dried tomatoes, roughly chopped

1/3 cup kalamata olives

Couscous:

1 1 ¿2 cups uncooked couscous

3 cups low-sodium chicken broth

1 teaspoon kosher salt, plus additional for seasoning

Freshly grated nutmeg

Pinch cayenne pepper

Freshly ground black pepper

3/4 cup pine nuts

1 navel orange, zested

1/4 cup roughly chopped or whole flat-leaf parsley

2 to 3 tablespoons water or chicken broth