Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 8 bone-in chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion (peeled and chopped)
  • 3 cloves garlic (peeled and minced)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • ½ tsp celery salt
  • 420 ml (1+3/4 cups) hot chicken stock ((hot water plus 2 stock cubes is fine))
  • zest and juice of 1 lemon
  • 1 red pepper (deseeded and finely chopped)
  • 1 green pepper (deseeded and finely chopped)
  • 200 g (1 cup) wholewheat or regular couscous
  • 100 g (3.5oz) feta cheese – crumbled
  • seeds from half a pomegranate
  • small bunch spring onions (chopped)
  • 2 large tomatoes (roughly chopped)

Instruction

  • Heat the oil in a large frying pan or cast iron pot.
  • Season the chicken pieces with the salt and pepper, then place in the hot pan and brown the meat all over on a high heat (about 6-7 minutes).
  • Turn the heat down to medium, move the chicken to one side, and add the onion to the pan. Cook for 3-4 minutes, stirring occasionally until the onion starts to soften.
  • Add the garlic, cumin, paprika and celery salt and stir into the onions.
  • Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.
  • Take the lid off and take out the largest piece of chicken, make a cut into the fattest piece of the meat and check it's no longer pink inside. If it's still pink cook for a further 5 minutes and check again. Once cooked through, remove the chicken from the pan and place on a plate.
  • Pour half the lemon juice into the pan, add the chopped peppers, then pour in the couscous.
  • Give everything a stir, and make sure the couscous is submerged and evenly distributed.
  • Nestle the chicken into the couscous, then place the lid or foil back on and turn the heat down to very low. Cook for 5 minutes, then turn off the heat.
  • Take off the lid and fluff up the couscous with a fork.
  • Sprinkle on the crumbled feta, lemon zest, pomegranate seeds, chopped spring onions and tomato slices, then serve with the remaining lemon juice for drizzling.