Moroccan-Style Chicken Thighs

Remove the skin from the chicken. Grate the zest of the lemons and set aside, and then squeeze the juice into a bowl with 2 tbsp of olive oil. Season the meat and add the chicken to the bowl, tossing to coat. Cover and leave to marinate for 30 mins. When ready, sear the chicken thighs in a griddle for 5 mins on each side, then reduce the heat and cook for 10 mins more until cooked through.
Add ½ tbsp of oil to a frying pan and gently cook the garlic and onion for 5 mins to soften. Heat the stock in a saucepan until boiling, then pour over the couscous in a bowl. Leave to stand for 5 mins, then fluff with a fork, stir through the remaining oil and the cooked onion and garlic. Chop the herbs and add to the couscous with the lemon zest, season well, and serve in a heap alongside your chicken.

20 mins

2 serving

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