Turkish-inspired couscous with charred chicken thighs

Immerse yourself in the delightful combination of crisp, vibrant vegetables and succulent, beautifully charred chicken, crafting an alfresco feast that’s guaranteed to tantalize your taste buds.

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Anna Haugh
From Saturday Kitchen

Ingredients

For the chicken

  • 1 tsp smoked paprika
  • 1 lemon, zest and juice
  • 1 garlic cloves, chopped
  • 300g/10½oz chicken thighs, meat cut into pieces
  • 2 tbsp olive oil
  • 1 tbsp cumin seeds
  • 2 tbsp fennel seeds
  • ½ tbsp dried chilli flakes
  • 1 onion, chopped or grated
  • ½ red pepper, chopped
  • 1 plum tomatoes, chopped
  • 50g/1¾oz capers
  • ½ bunch fresh flatleaf parsley, chopped, plus extra to garnish
  • ½ bunch fresh mint, chopped, plus extra to garnish
  • pinch salt

For the couscous

  • 200g/7oz dried couscous
  • 2 tbsp extra virgin olive oil
  • 1 tbsp runny honey

For the tzatziki

  • 100g/3½oz thick Greek-style yoghurt
  • ½ cucumber, peeled and grated
  • 2 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • pinch salt

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