Tunisian Chicken Thighs

Charmaine Lu -
  • 1kg chicken thighs
  • 1 tbsp ras el hanout spice mix
  • 1 tbsp olive oil
  • 400ml veg stock
  • 250g couscous
  • 1 sliced red onion
  • 125g spinach leaves
  • 100g sliced green olives
  • 1 lemon, zest and juice
  • 15g chopped parsley
  • 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