Ingredients Jump to Instructions ↓

  1. 8 boneless, skinless chicken thighs, secured together with cocktail sticks

  2. Salt and freshly ground black pepper

  3. 2tbsp medium curry powder

  4. 1tbsp paprika

  5. 4 cloves garlic, peeled and crushed

  6. 1 onion, peeled and sliced into rings

  7. 4tbsp chopped fresh coriander

  8. 1tbsp malt vinegar

  9. 1tbsp olive oil

  10. 350g (12oz) couscous

  11. 450ml ( 3/4 pint) hot chicken stock

  12. 300g (10oz) frozen peas

  13. 200g (7oz) baby spinach leaves

  14. 4 litre (6 1/2 pint) casserole dish

Instructions Jump to Ingredients ↑

  1. Put the chicken into the casserole dish. Season and add the curry powder, paprika, garlic, onion, coriander, vinegar and oil, and mix well. Cover and leave to marinate in the fridge for at least 20 mins, or a few hours, if you have time.

  2. Set the oven to Gas Mark 6 or 200°C. Pour over 300ml (½ pint) water. Cover and bake the chicken for 45 mins.

  3. Meanwhile, put the couscous into an ovenproof serving dish and pour over the stock. Add some salt, then stir and leave for 5 mins until the stock is absorbed.

  4. Add the frozen peas and spinach leaves. Cover with foil and bake for 10 mins while the chicken is cooking. Serve the chicken on top of the couscous and pour over the juices.


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