1. In a small bowl, combine the za’atar, 2 tablespoons olive oil, salt and pepper. Rub the chicken leg quarters with the spice paste. You can cook the chicken right away, but for a bolder taste, let the chicken marinate for 1 to 2 hours in the refrigerator.
2. In a large cast iron skillet or heavy-duty pan, heat the remaining olive oil over medium high heat. Place the chicken leg quarters, skin side down, into the skillet. Arrange the foil-wrapped bricks on top of the chicken quarters so that the bricks are pressing down on all of the chicken. Cook, pressing down on the bricks occasionally, for 20 to 25 minutes, or until the skin is crispy. Remove the bricks, turn the chicken over, place the bricks back on the chicken and continue cooking for about 5 minutes more until chicken is cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 180°F. Remove the chicken from the skillet to rest.
3. To the same skillet add the sliced onion. Sauté for 2 to 3 minutes until tender and lightly browned. Add the apricots, the olives, the chicken stock and the lemon juice. Simmer, scraping up all the brown bits from the pan, for 2 to 3 minutes until apricots have plumped and the sauce has reduced slightly.
4. Transfer chicken to a serving platter. Spoon apricot and green olive pan sauce around the chicken. Serve with lemon wedges and couscous on the side.

Nutrition Per Serving

• 580 calories
• 24 g protein
• 680 mg sodium
• 8 g saturated fat
• 14 g sugar