CAST IRON PORTUGUESE CHICKEN WITH RED PEPPER COUSCOUS PACKETS

Roasted Red Pepper Couscous Packets: Heat broth in saucepan or microwave just until it reaches a boil. Add couscous; cover and let stand for 5 minutes or until absorbed. Fluff with fork. Stir in spinach and roasted peppers. Whisk oil, garlic, vinegar, salt and pepper until well combined; pour over couscous and mix well. (Make-ahead: Reserve in refrigerator for up to 2 days.) 

Mound couscous on sheet of foil. Top with second sheet and fold the edges to make a secure packet. Set aside. 

Place well-oiled, large cast iron skillet on grill and preheat grill to medium-high.

Place chicken, skin-side-down, in skillet and sear for 10 minutes or until skin is golden. Carefully turn chicken over, adding broth and wine to skillet. Close lid and continue to cook for 30 to 40 minutes or until internal temperature registers 185°F. Rest chicken for 15 minutes. 

Meanwhile, add packet to grill and heat, turning once, for 5 to 8 minutes or until just warmed through. 

Carve chicken into portions and arrange over couscous, drizzling with pan liquids, if desired. Serve with your favourite Portuguese-style hot pepper sauce, if using.