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Serves
US | Metric
Ingredients
  • 4 Chicken thighs, skin on
  • 2 Cloves garlic
  • 1 Heaped teaspoon Sweet Paprika
  • 2 tbsps Olive oil
Couscous
  • 80 g Couscous
  • 200 Boiling water
  • 20 g Fresh Parsley, chopped
  • 20 g Fresh Chives, chopped
  • 20 g Fresh dill, chopped
  • 1 Red pepper, sliced
  • 1 Red onion, sliced
  • 1 Large handful of peanuts, toasted
  • 1 Large handful of pomegranate seeds
  • 1 Heaped tablespoon Aioli
Crispy Paprika Chicken Thighs, Herby Roast Pepper Couscous, Toasted Peanuts, Pomegranate & Aioli Crispy Paprika Chicken Thighs, Herby Roast Pepper Couscous, Toasted Peanuts, Pomegranate & Aioli

Crispy Paprika Chicken Thighs, Herby Roast Pepper Couscous, Toasted Peanuts, Pomegranate & Aioli

So many great flavours in one dish!

Prep 20 minutes
Total 40 minutes

Chicken Thighs:

  • Pre-heat the oven to 180℃
  • Place the thighs in a bowl with the paprika, garlic and olive oil. Add a pinch of salt and pepper and mix until each piece is nicely covered.
  • Add to a hot frying pan skin side down and fry for 3-4 minutes until the skin is crisp and golden.
  • Remove from the pan and place on a baking tray skin side up. Place in the oven for 20 minutes.

Couscous:

  • Add the peppers and onion to a baking tray with olive oil, salt and pepper. Roast for 25-30 minutes.
  • Add the couscous to a bowl with the boiling water. Cover and leave to stand for 5 minutes.
  • Stir through the chopped herbs and stir through the roasted onions and peppers. Season with salt and pepper if needed.

Lightly toast the peanuts in a pan for a few minutes just before serving.

Crispy Paprika Chicken Thighs, Herby Roast Pepper Couscous, Toasted Peanuts, Pomegranate & Aioli Crispy Paprika Chicken Thighs, Herby Roast Pepper Couscous, Toasted Peanuts, Pomegranate & Aioli

Crispy Paprika Chicken Thighs, Herby Roast Pepper Couscous, Toasted Peanuts, Pomegranate & Aioli

So many great flavours in one dish!

favorite
print
like
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 4 Chicken thighs, skin on
  • 2 Cloves garlic
  • 1 Heaped teaspoon Sweet Paprika
  • 2 tbsps Olive oil
Couscous
  • 80 g Couscous
  • 200 Boiling water
  • 20 g Fresh Parsley, chopped
  • 20 g Fresh Chives, chopped
  • 20 g Fresh dill, chopped
  • 1 Red pepper, sliced
  • 1 Red onion, sliced
  • 1 Large handful of peanuts, toasted
  • 1 Large handful of pomegranate seeds
  • 1 Heaped tablespoon Aioli

Chicken Thighs:

  • Pre-heat the oven to 180℃
  • Place the thighs in a bowl with the paprika, garlic and olive oil. Add a pinch of salt and pepper and mix until each piece is nicely covered.
  • Add to a hot frying pan skin side down and fry for 3-4 minutes until the skin is crisp and golden.
  • Remove from the pan and place on a baking tray skin side up. Place in the oven for 20 minutes.

Couscous:

  • Add the peppers and onion to a baking tray with olive oil, salt and pepper. Roast for 25-30 minutes.
  • Add the couscous to a bowl with the boiling water. Cover and leave to stand for 5 minutes.
  • Stir through the chopped herbs and stir through the roasted onions and peppers. Season with salt and pepper if needed.

Lightly toast the peanuts in a pan for a few minutes just before serving.