This is a great recipe for using up whatever veg you happen to have left over. Courgette or aubergine work well.
- 1.75kg chicken thighs, on the bone, skin on
- 3 tbsp olive oil
- 2 red onions, peeled and cut into chunks
- 2 carrots, peeled and thickly sliced
- 2 red peppers, deseeded and quartered
- ½ tsp chilli flakes
- 1 tsp ground cumin
- 2 garlic cloves, crushed
- 1 tsp tomato purée
- 500ml hot chicken stock, made from a cube
- 350g couscous
- 2 lemons
- 60g large green olives, pitted and halved
- 2 tbsp fresh mint, chopped
- ½ pomegranate, seeds only
- Heat the oven to 200°C/180°C fan/Gas 6. Prepare the chicken by making small slashes with a sharp knife in the thick part of the meat. Place in a roasting tin with 2 tbsp of the oil, season and cook for 15 minutes.
- Turn the oven down to 180°C/160°C fan/Gas 4 and add the onions, carrots and peppers and cook everything for a further
- 45 minutes until the chicken is cooked through and no pink meat remains.
- Remove from the oven, transfer the chicken to a plate. Make the Moroccan-style paste by mixing the chilli flakes, cumin, garlic and tomato purée with the remaining oil and season. Brush onto the chicken and cover with foil to rest. Remove the vegetables and place on a board.
- Add the hot chicken stock to the roasting pan and stir well to scrape up all the sticky bits stuck to the bottom. Add the couscous and leave until it has absorbed all the liquid. Fluff up the couscous with a fork.
- Roughly chop the roasted vegetables and add them to the couscous along with the juice of 1 lemon, the olives, mint and pomegranate seeds. Mix well and serve with the chicken and some lemon wedges.
Per serving: calories 532 (27%), sugar 8.7g (9.7%), fat 12.5g (18%), saturates 2.5g (13%), salt 1g (17%) of your guideline daily amount
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