´óÏó´«Ã½

Turkish-inspired couscous with charred chicken thighs

Loading

The perfect quick dinner packed with flavour! Fresh vegetables and charred chicken make for the perfect alfresco evening meal.

Ingredients

For the chicken

For the couscous

For the tzatziki

Method

  1. To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes.

  2. Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs.

  3. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat.

  4. To make the tzatziki, mix all of the ingredients together in a bowl and season with salt.

  5. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve.