An ovenproof bag is used to cook skinless chicken thighs and keep them moist; the stew is served over couscous.

2 pounds skinless, bone-in chicken thighs

1 box (5.8 ounces) couscous

1 tablespoon all-purpose flour

1 can (14 ounces) low-sodium chicken broth

1 cup drained canned chickpeas, rinsed

3 carrots, peeled and coarsely chopped

1/2 cup raisins

1 small onion, chopped

2 garlic cloves, minced

2 tablespoons finely chopped peeled fresh ginger

4 to 5 sprigs fresh thyme

1 tablespoon Dijon mustard

1 teaspoon finely grated lemon zest

1/2 teaspoon coarse salt

Preheat oven to 350 degrees. Place flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.