420ml(1 3/4 cups) hot chicken stock hot water plus 2 stock cubes is fine
zest and juice of 1 lemon
1red pepperdeseeded and finely chopped
1green pepperdeseeded and finely chopped
200g(1 cup) wholewheat or regular couscous
100g(3.5 oz) feta cheesecrumbled
seeds from half a pomegranate
small bunch spring onionschopped
2large tomatoesroughly chopped
Instructions
Heat the oil in a large frying pan or cast iron pot.
1 tbsp vegetable oil
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).
8 bone-in chicken thighs, ½ tsp salt, ½ tsp black pepper
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.
1 large onion
Add the garlic, cumin, paprika, and celery salt and stir into the onions.
3 cloves garlic, 1 tsp cumin, 1/2 tsp paprika, ½ tsp celery salt
Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.
420 ml (1 3/4 cups) hot chicken stock
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.
zest and juice of 1 lemon, 1 red pepper, 200 g (1 cup) wholewheat or regular couscous, 1 green pepper
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.
100 g (3.5 oz) feta cheese, seeds from half a pomegranate, small bunch spring onions, 2 large tomatoes
Video
Notes
Note: Any leftovers can be cooled, covered and refrigerated - serve cold for lunch the next day!.Nutritional Information is approximate, per serving (recipe serves 4). This is based on there being approx 75g of edible meat and skin per chicken thigh (so each serving consists of 150g edible meat and skin).