Spiced chicken thighs with yellow couscous

Cooking Meat Spiced chicken thighs with yellow couscous

Infused with flavoursome spices, sweet raisins and crunchy chickpeas, this chicken and couscous recipe is sure to become a dinner time favourite.

Lables: Egg free Fish free Lactose free Shellfish free
  1. Combine chicken, cumin, coriander, paprika, garlic and half of oil in a bowl. Season and toss to coat.
  2. Preheat a barbecue or chargrill on high. Reduce heat to medium. Chargrill chicken for 10-12 minutes each side or until lightly charred and cooked through.
  3. Meanwhile, bring chicken stock to the boil in a small saucepan. Place couscous, raisins, turmeric and remaining oil in a heatproof bowl. Pour over hot stock and mix with a fork until most of stock is absorbed. Cover and stand for 3 minutes. Fluff up couscous with a fork. Cover and stand for another 3 minutes. Add chickpeas, almonds, rocket and lemon juice, season and toss to coat.
  4. Serve chicken with couscous and lemon wedges.

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4 chicken thigh cutlets
3 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 garlic clove, crushed
2 tbsp extra-virgin olive oil
500ml Massel chicken style liquid stock
2 cups couscous
1/3 cup raisins
1/4 tsp ground turmeric
400g can chickpeas, drained, rinsed
1/2 cup slivered almonds, toasted
50g baby rocket
2 1/2 tbsp lemon juice
Lemon wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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