Wash and dry all produce. In a small pot, bring 11/4 cups water, 1 TBSP butter, and a generous pinch of salt to a boil. Roughly chop dried apricots. Halve, peel and thinly slice shallot. Pick leaves from parsley, then roughly chop. Halve lemon. Cut one half into wedges.

Once water is boiling add couscous and peas to pot. Cover, remove from heat, and set aside.

Heat a drizzle of olive oil in a large pan over medium heat. Trim any large pieces of fat from chicken thighs. Season all over with salt and pepper. Add to pan and cook until browned and almost cooked through, 4-5 minutes per side. Remove from pan and transfer to a plate. Loosely cover with foil.

Add shallot to same pan. Cook, tossing, until softened, 1 minute. Add dried apricots, apricot jam, demiglace, and 1/4 cup water. Simmer until slightly thickened, 2-3 minutes.

Return chicken to pan, along with any juices on plate. Toss to coat in sauce. Simmer until meat is fully cooked through, about 2 minutes. Stir in half the parsley and a squeeze of lemon juice. Season with salt and pepper.

Add a drizzle of olive oil, a squeeze of lemon juice, and almonds to pot with couscous and toss to combine. Season with salt and pepper. Divide between plates, then top with chicken. Drizzle with any remaining sauce from pan. Garnish with remaining parsley. Serve with lemon wedges on the side for squeezing over.