Crispy Chicken Thigh & Moroccan Couscous
Serves: 4
Ingredients
4-6 Boneless skin on chicken thighs from the meat box
1 1/2 cups couscous
1 Red onion
Pepper & Me Spit Roast
Pepper & Me Moroccan Paste
Oil
1 cup greek yogurt
2 tsp Pepper & Me Tzatziki
Lemon Juice
Instructions
1:
Preheat oven to 210 fan forced.
2:
Prep the skin on your chicken thigh by either leaving to air dry for 15-30 mins or patting with a paper towel.
3:
Season chicken with Oil and Pepper & Me Spit roast.
4:
Put in the oven for around 30 mins, or until chicken is cooked through and skin is crispy.
5:
Cut onion into chunks, season with oil and spit roast, and roast for around 15-20 mins. Add any other veges at this point, carrots go great (but require longer roasting time).
6:
Cook couscous by adding equal boiling water to cous cous (1 to 1.5 cups should feed around 4 people). Season quickly with 1 tbsp of moroccan paste and Man Grind before the water absorbs. Cover and leave for 10 minutes.
7:
Prepare tzatziki dressing as per instructions with Yogurt and Tzatziki seasoning.
8:
Mix your couscous with roasted onion.
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