Chicken Thigh & Roasted Veg With Jewelled Couscous
Roast the rainbow with this simply spiced chicken and veg. Serve with crumbly couscous and a sprinkle of toasted almonds for crunch.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
Peel and cut your red onion[s] into quarters
Top, tail and chop your courgette[s] into quarters lengthways, then into small, bite-sized pieces
Top, tail, peel and chop your carrot[s] into quarters lengthways, then into small, bite-sized pieces
Peel and grate (or very finely chop) your garlic
Add the chopped pepper, onion quarters, chopped courgette and chopped carrot to a large baking tray (or two!)
Add a drizzle of olive oil and season with a generous pinch of salt and pepper and give everything a good mix up
Put the tray[s] in the oven for 20-30 min or until the veg is tender and starting to colour – this is your chunky roast veg
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add your diced chicken thigh and chopped garlic to the pan with half of your ras el hanout (you'll use the rest later!) and a pinch of salt and cook for 6-7 min on each side or until golden and cooked through (no pink meat!)
Once cooked, transfer to a plate and reserve the pan
Meanwhile, boil half a kettle
Chop your dried cranberries finely
Dissolve your stock mix in 200ml [300ml] [400ml] boiled water with your ground turmeric and remaining ras el hanout – this is your spiced stock
Add the chopped cranberries and your couscous to a bowl with the spiced stock and give everything a good mix up
Cover the bowl, then set aside until all of the stock has been absorbed
Return the reserved pan to a medium heat
Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Fluff the spiced couscous with a fork, then add your cider vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your jewelled couscous
Add the chunky roast veg, spiced chicken thigh and half the toasted flaked almonds to the jewelled couscous and give everything a good mix – this is your chicken thigh & roasted veg with jewelled couscous
Serve the chicken thigh & roasted veg with jewelled couscous topped with the remaining toasted flaked almonds and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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