Meet your new favourite traybake! The punchy flavours of the marinated chicken marry beautifully with the herby couscous. This is a perfect easy midweek meal that requires next to no effort. And as a bonus doing it all in one tray saves on the washing up.
Prep
5 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 1 (crushed)
lemon 1 (juice)
bone in chicken thighs 6
rose harissa 1 ½ tbsp
ground cumin 1 tsp
maple syrup 2 tbsp
dried oregano 1 tsp
chicken stock cube 1
couscous 250 g
flat leaf parsley 1 handful (chopped)
fresh coriander 1 handful (chopped)
Greek yoghurt 150 ml
Method
Preheat the oven & cook the chicken
Preheat the oven to 200°C/180°C fan.
To cook the chicken: peel and crush the garlic. Juice the lemon.
In a large bowl combine the chicken thighs, garlic, ⅔ of the rose harissa, cumin, maple syrup and ½ of the lemon juice, season with salt. Reserve the remaining lemon juice for harissa spiked yoghurt.
Place the chicken thighs into a large baking tray. Drizzle with some oil and sprinkle the dried oregano on top.
Place the tray into the oven and cook for 35-40 minutes until the chicken is cooked through (75°C internal temperature) and the skin is crispy.
Prepare the couscous
Once the chicken is cooked, remove the chicken from the tray and leave to rest.
To make the couscous: make up the chicken stock cube with 125ml boiling water per serving (so if you're cooking for 4, you'll need 500ml).
To the cooking juices in the tray, add the couscous and the chicken stock, stir to combine, season with salt. Cover the tray with cling film and leave the couscous to cook for 5 minutes.
Meanwhile, finely chop the fresh parsley and the fresh coriander. Add the herbs to the couscous, mix well then fluff up with a fork.
Make the **harissa yoghurt** & Plate Up
Make the harissa spiked yoghurt - in a small bowl combine the yoghurt and remaining rose harissa. Add the remaining lemon juice to taste.
Plate up, and serve the chicken traybake with the harissa yoghurt - tuck in and enjoy!
