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.

Recipe «Spiced chicken thighs with yellow couscous» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.