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Couscous & chicken bake
Couscous & chicken bake
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Total Time:
1 hour 15 minutes
Elevate couscous with a crispy, fluffy Mediterranean bake.
Ingredients:
  • 1 x 460 g jar of roasted red peppers
  • 2 x 200 g tubs of tzatziki
  • 1 kg higher-welfare mixed chicken thighs and drumsticks skin on, bone in
  • 4 red onions
  • 300 g couscous
Instructions:
  • - Preheat your oven to 180°C/350°F/gas mark 4. Blend one jar of peppers with a tub of tzatziki and a pinch of sea salt and black pepper. Marinate the chicken in the mixture for at least 2 hours, preferably overnight. - Peel and quarter the onions, then sauté them in a large non-stick ovenproof frying pan with 1 tablespoon of olive oil over medium heat for 10 minutes until dark and gnarly, turning regularly. Set aside on a plate. - Add another tablespoon of olive oil to the pan and brown the marinated chicken for 10 minutes, turning regularly. - Return the onions to the pan, add the leftover peppers, and roast in the oven for 25 minutes. - In a bowl, cover the couscous with boiling water, season with salt and pepper, and let it sit for 3 minutes. Fluff it up with a fork. - Remove the pan from the oven, pour the couscous over the chicken, and press it down gently. Roast for another 10 minutes. - Carefully turn the dish onto a large plate or platter, top with dollops of tzatziki, and serve directly from the oven. Enjoy!

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