Wash and dry carrots. Peel and slice into thin slices. Place in bowl and set aside.
Peel red onion and slice into thin slices. Add to carrot mixture.
Peel and slice garlic and add to carrot mixture.
Pat dry chicken thighs and sprinkle Kosher salt on both sides. Set aside.
Over medium heat, add 1 tbsp of extra virgin olive oil and heat until glistening.
Add sliced carrots, onions and garlic mixture and sauté until vegetables are somewhat tender, about 5-10 minutes. Remove mixture from skillet.
Add another tablespoon of extra virgin olive oil and proceed to brown chicken thighs.
You may have to work in two batches as 1 1/2 lbs of chicken is approximately 6 thighs. Brown for about 5-8 minutes on each side. You only want to brown the chicken as it will finish cooking during the braise at the end. Remove from chicken from skillet.
NOTE: if you use skin on, bone in thighs, reduce oil to 1/2 tbsp and note that they will take a little longer to brown about 8-10 minutes on each side.
Return vegetables to the skillet, reduce heat to low. Sprinkle currants on top of vegetable mixture. Top with browned chicken pieces. Add 1/2 cup of chicken broth. Generously sprinkle the top of chicken pieces with Za'atar. Place lid on the pan and cook an additional 15 minutes.
While the chicken is finishing up, cook couscous (total time about 10 minutes.)
When the chicken is done braising and internal temperature of thighs is 165ºF, remove from heat.
Garnishes: add a good squeeze of lemon juice to the plain Greek yogurt and stir well. Set aside.
Chop some parsley and set aside.
How to serve: On a plate, add 1/2 cup of cooked couscous, 6oz of Chicken thighs with carrot mixture. Top with a dollop of lemony yogurt and top with chopped parsley. Squeeze fresh lemon juice over entire dish. Enjoy with your favorite flatbread.