Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
5-a-day couscous with chicken thighs
Serves 1
Easy
Prep:
Cook:
Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for one
Skip to ingredients
- 1 medium courgettecut into small chunks
- 1 medium carrotcut into small chunks
- 1 medium red onioncut into wedges
- 85g mushroomquartered
- handful cherry tomatoes(about 8)
- 2 garlic clovespeeled
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp dried chilli flakes
- 2 bone-in chicken thighsskin on
- 50g couscous
- ½ small pack parsleyor mint, roughly chopped
- drizzle sweet chilli sauce(optional)
Nutrition: per serving
- kcal725
- fat36g
- saturates8g
- carbs54g
- sugars18g
- fibre9g
- protein43g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated.
step 2
Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 mins until the vegetables are starting to crisp and the chicken is cooked through.
step 3
About 10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for 5 mins.
step 4
Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous, season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like.
