Chicken thighs with giant couscous and Mediterranean vegetables

Who doesn’t like a good chicken thigh? It’s such a tender and juicy joint and when roasted has a lovely crispy skin.

When I roast thighs, I try to add very little to its taste. A bit of seasoning is usually all you need, so long as you serve it with something with a bit of depth.

Cue my giant couscous with Med’ veg! It makes such a comforting dish of food without relying on cheese or too much carbs (I didn’t think that was possible!).

Serves 2

6 chicken thighs
1 yellow pepper, cored and cut into chunks
1 leek, thinly slices
1 large aubergine, cubed (1cm)
3 cloves of garlic, minced
1 red chilli, finely chopped
2 tablespoons tomato puree
1 tablespoon apple cider vinegar
250g giant couscous
2 handfuls of spinach
8 chestnut mushrooms
1 handful of olives

  1. Season and drizzle oil over the chicken thighs and pepper chunks on separate baking tins in a preheated oven at 190C/375F/Gas Mark 5 and set the timer for 35 minutes
  2. Meanwhile, gently fry the leek, aubergine, garlic and chilli over a low heat for around 15 minutes with a little oil and seasoning. Then add the tomato puree and vinegar and continue to gently simmer
  3. Next, bring salted water in a saucepan to a boil before adding the couscous. Immediately reduce the heat to a simmer and cover with a lid
  4. After around 9 minutes when the couscous is tender, drain thoroughly before adding this to the simmering frying pan mix
  5. Next, de-stalk the mushrooms before frying off each side in a little oil for around 3 minutes on each side. Then add these to the frying pan mix, along with the olives
  6. When the timer goes off, add the peppers to the frying pan mix, along with any chicken juices from the thighs, olives and spinach, and incorporate. Serve in a large bowl, topping off with the chicken thighs.

Top tips

  • Feel free to use whatever colour pepper you prefer. Personally, I like all peppers of all colours but I only like yellow peppers with chicken. The sweetness works really well with chicken, whereas I tend to mostly use red and green peppers for beef
  • This recipe can also work with any other joints of chicken, or indeed any other meat. Chuck some prawns in there instead? Strips of beef? Or cubed squash for a veggie/vegan option?

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