Add the peas and cook over moderately high heat until tender, about 5 minutes.

3/4 teaspoon pure vanilla extract.Line a 9-inch-square pan with foil.

In a medium saucepan, stir the sugar with the corn syrup and water.Add the butter and bring to a boil over high heat, stirring to dissolve the sugar.Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes..

Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt.Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.

In a small bowl, whisk the vanilla with the baking soda.

As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up..Grill, covered, over indirect heat until chicken is well browned and an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 20 minutes per side.

Transfer chicken to a carving board, and let rest 15 minutes before carving..Originally appeared: May 2018.MAKES ABOUT 3 1/4 CUPS UNCOOKED FINE COUSCOUS.

coarse semolina (available at Middle Eastern groceries).Oil or butter for greasing the inside of the colander.