Spiced chicken thighs with yellow couscous

(2) Rate it

• 0:10 Prep
• 0:25 Cook
• 4 Servings
• Capable cooks

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$14kg

Chicken Thigh Fillet Bulk approx. 1kg pack

$14.00 per 1kg

Special available from 23/10/17 to 18/10/20

$250ea

Garlic 4 pack

$16.67 per 1kg

INGREDIENTS

• 4 chicken thigh cutlets
• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoons paprika
• 1 garlic clove, crushed
• 2 tablespoons extra-virgin olive oil
• 500ml Massel chicken style liquid stock
• 2 cups couscous
• 1/3 cup raisins
• 1/4 teaspoon ground turmeric
• 400g can chickpeas, drained, rinsed
• 1/2 cup slivered almonds, toasted
• 50g baby rocket
• 2 1/2 tablespoons lemon juice
• Lemon wedges, to serve

METHOD

• Step 1
  Combine chicken, cumin, coriander, paprika, garlic and half of oil in a bowl. Season and toss to coat.
• Step 2
  Preheat a barbecue or chargrill on high. Reduce heat to medium. Chargrill chicken for 10-12 minutes each side or until lightly charred and cooked through.
• Step 3
  Meanwhile, bring chicken stock to the boil in a small saucepan. Place couscous, raisins, turmeric and remaining oil in a heatproof bowl. Pour over hot stock and mix with a fork until most of stock is absorbed. Cover and stand for 3 minutes. Fluff up couscous with a fork. Cover and stand for another 3 minutes. Add chickpeas, almonds, rocket and lemon juice, season and toss to coat.
• Step 4
  Serve chicken with couscous and lemon wedges.

• Author: Lucy Nunes
• Image credit: Mark O’Meara
• Publication: Taste.com.au