Crispy Ras El Hanout Chicken With Giant Couscous And Tahini Yoghurt
Let this aromatic chicken warm up your evening. You'll bake ras el hanout-coated chicken thighs till crispy before serving over giant couscous and red pepper. Drizzle over a tangy tahini yoghurt and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Sugar, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7
Pat your chicken thighs dry with kitchen paper and season generously with salt and your ras el hanout
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over medium-high heat, then once hot, add the seasoned chicken, skin-side down, and cook for 10 min or until the skins have browned and crisped
Transfer the crispy chicken to a baking tray (skin side up), reserve the pan
Whilst the chicken is cooking, peel and finely slice your red onion[s]
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips, then peel and finely chop (or grate) your garlic
Boil a kettle
Return the reserved pan to a medium-high heat
Once hot, add the sliced onion and pepper strips with a pinch of sugar and cook for 8-10 min or until softened
Meanwhile, dissolve your chicken stock mix in 450ml [680ml] [900ml] boiled water
Once the veg has softened, add the chopped garlic with your tomato paste and cook for 1 min or until fragrant
Once fragrant, add your giant couscous and the chicken stock and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook, covered, stirring occasionally, for 12-14 min or until all the water has absorbed and the giant couscous is tender
While the couscous is cooking, put the tray with the chicken in the oven for 12-15 min or until cooked through (no pink meat!) – this is your crispy ras el hanout chicken
Whilst everything is cooking, add your tahini to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and mix until fully combined and smooth
Add your natural yoghurt with a pinch of salt, then stir it all together – this is your tahini yoghurt
Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half
Once the giant couscous is tender, add your diced apricots and the juice of half your lemon[s] with a pinch of salt and pepper and give everything a good mix up
Cut the remaining lemon into 1 wedge per person
Serve the crispy ras el hanout chicken over the giant couscous
Drizzle over the tahini yoghurt, season with a grind of black pepper and garnish with a lemon wedge
Tip: Drizzle over all the juices and caramelised bits from the chicken tray!
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, milk, sesame, soya, sulphites).
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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