Moroccan-style sticky chicken thighs
Sweet and smoky chicken served with spicy couscous
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.