Serves 4
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To serve:

  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
  2. Prepare the couscous according to package instructions using the hot chicken stock.
  3. Heat the oil in an oven-proof pan over a medium-high heat until very hot. Season the chicken thighs on all sides with salt and pepper.
  4. Place the chicken in the pan, skin side down, and cook for 8-10 minutes until the skin is browned and crispy. Flip the chicken over and cook for 3-4 minutes longer. Transfer the chicken to a plate and set aside. Discard all but one tablespoon of the drippings from the pan.
  5. Return the pan to a medium heat and cook the peppers and onion for 3-4 minutes. Add the garlic and cook for one minute longer.
  6. Arrange the chicken on top of the vegetables, skin side up. Bake for 10 minutes or until completely cooked throughout.
  7. Fluff the couscous with a fork and stir in the cumin, paprika, parsley and some seasoning. Serve the chicken and vegetables over the couscous, with some salsa on the side.

Nutrition Facts

Per Serving: 483kcals, 14g fat (3.5g saturated), 61.1g carbs (1.2g sugars), 25.9g protein, 4.4g fibre, 0.465g sodium