Turkish-inspired couscous with charred chicken thighs
The perfect quick dinner packed with flavour! Fresh vegetables and charred chicken make for the perfect alfresco evening meal.
Ingredients
For the chicken
- 1 tsp smoked paprika
- 1 lemon, zest and juice
- 1 garlic cloves, chopped
- 300²µ/10½´Ç³ú chicken thighs, meat cut into pieces
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 2 tbsp fennel seeds
- ½ tbsp dried chilli flakes
- 1 onion, chopped or grated
- ½ red pepper, chopped
- 1 plum tomato, chopped
- 50²µ/1¾´Ç³ú capers
- ½ bunch fresh flatleaf parsley, chopped, plus extra to garnish
- ½ bunch fresh mint, chopped, plus extra to garnish
- pinch salt
For the couscous
For the tzatziki
- 100g/3½oz thick Greek-style yoghurt
- ½ cucumber, peeled and grated
- 2 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- pinch salt
Method
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.
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.
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.
To make the tzatziki, mix all of the ingredients together in a bowl and season with salt.
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.