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Moroccan-style sticky chicken thighs

Sweet and smoky chicken served with spicy couscous

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SERVES 4

PREP TIME 20 MINS COOK TIME 30 MINS

● 8 whole chicken thighs

● ½tbsp olive oil

● 3tsp ras el hanout spice blend (available in supermarke­ts)

● 2-3tbsp runny honey

FOR THE COUSCOUS:

● 150g wholewheat couscous

● 1tbsp olive oil

● 2tsp harissa paste (spicy chilli paste)

● Handful each of fresh mint and parsley, chopped

● 3 spring onions, finely chopped

● Juice of 1 lemon

● 50g toasted pine nuts

1 Rub the chicken in the oil and ras el hanout and set aside while you make the couscous.

2 Put the couscous in a large bowl and pour in enough boiling water to just cover. Cover and leave for 10 mins until the water has been absorbed. Fluff the couscous with a fork and stir in the oil, harissa, herbs, spring onions, lemon juice and pine nuts. Season with salt and pepper.

3 Cook the chicken thighs on the barbecue for 15 mins, turning occasional­ly until browned. Brush the honey over the chicken skin and cook for a further 10-15 mins until completely cooked through. Alternativ­ely, cook in the oven at 190C/Gas 5 for 35-40 mins, brushing with honey after 20 mins. Serve with the couscous.

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