Molly Marbella with Dates and Israeli CousCous

This recipe calls for 8 chicken thighs, which make serving them straight out of the baking dish very easy, but it works just as well with whole chicken legs, which can be served whole or cut into drummies and thighs after the fact. The point is, dark meat is the way to go here. It turns very tender as it braises in a sweet and sour marinade. Israeli cous cous comes in many colors, and any of them will work great. I like the turmeric stained variety for its bright yellow color but use whatever you can find.