Tunisian Chicken Thighs

Sprinkle the ras el hanout onto the chicken thighs with some seasoning. Heat the oil in a lidded frying pan and fry the chicken skin-side down for 15 mins, or until golden and crisp. Turn the chicken over and cook for 3 mins more, then drain the fat into a bowl and set aside. Pour 100ml of the stock around the chicken, then cover and cook for 30 mins or until tender and cooked through.
Place the onion and couscous into a bowl with 2 tbsp of chicken fat. Pour over the rest of the stock, cover and leave for 5 mins. Fluff with a fork and stir through the lemon juice, zest, parsley, olives and spinach leaves. Season. Divide the couscous between 4 plates, and top with the chicken thighs and a scattering of parsley. Delicious!

50 mins

4 serving

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