• 4 tangerines or oranges, at room temperature
• 2 lemons, at room temperature
• 2 serrano peppers, seeded and minced
• Extra-virgin olive oil
• 1 tablespoon finely chopped fresh marjoram
• 1 tablespoon finely chopped fresh thyme
• 3 pounds chicken wingettes or chicken wings*
• Salt
• Freshly ground black pepper
• 1 small carrot, diced
• 1 small turnip, peeled and diced
• ½ red bell pepper, diced
• ¼ cup diced red onion
• ¾ cup plus 2 tablespoons couscous

Using a sharp paring knife, cut peel and white pith from 2 tangerines, then cut each section of fruit away from membranes, cutting as close to membranes as you can, and place sections in a bowl; set aside.

In a large baking dish, whisk together juices from 1 tangerine and 1 lemon, serrano pepper, 2 tablespoons olive oil, marjoram and thyme. Add chicken and stir to coat with marinade. Cover and marinate at room temperature for 1 hour.

Put oven rack in upper third of oven and preheat oven to 425°. Line a large shallow baking pan (17-x-12 inches) with foil and lightly oil foil. Remove wingettes from marinade (discard marinade), season with salt and pepper, and arrange in a single layer in pan. Roast, turning over once, until cooked through, about 35 minutes.

Meanwhile, combine carrot, turnip, bell pepper, onion, 3 tablespoons water, 2 tablespoons oil, ¼ teaspoon salt and pinch of pepper in a medium skillet; bring to a simmer over low heat; cook until vegetables are tender, about 5 minutes. Remove from heat.

Juice remaining tangerine and lemon. Into a medium saucepan, whisk together ½ cup plus 2 tablespoons water, ¼ cup tangerine juice, 2 tablespoons lemon juice, 1 tablespoon oil and ¼ teaspoon salt; bring to a simmer and remove from heat. Add couscous and stir to combine; cover and let sit for 5 minutes. Remove cover, fluff with a fork and stir into vegetable mixture. Arrange chicken, couscous, and reserved tangerine on serving plates. Garnish with citrus zest.