ingredients
serves 6
12 boneless, skinless chicken thighs
salt and pepper
3 tbsp medium-hot curry powder
2 tbsp paprika
1 tsp ground cinnamon
10 garlic cloves, peeled and crushed
6 tbsp olive oil
1 pound couscous
1 pint hot chicken or vegetable stock
1/3 cup Seedless white raisins
3/8 cup butter, diced
5 tbsp cilantro leaves, roughly torn
method
1. Put the chicken thighs into an ovenproof dish and season generously with salt and pepper. Mix the curry powder, paprika, cinnamon, garlic and olive oil together. Spoon over the chicken and turn to coat all over. Cover and leave to marinate in the fridge for at least 30 minutes, preferably overnight.
2. Put the couscous into an ovenproof serving dish, pour on the stock and add 1 tsp salt. Stir and leave for 5 minutes to allow the stock to be absorbed.
3. Bake the chicken thighs at 200°C (180°C fan oven) for 5 minutes. Meanwhile, add the Seedless white raisins to the couscous and dot the butter over the top. Cover the dish with foil and bake on the shelf below the chicken for a further 20-25 minutes until the chicken is cooked right through.
4. Add the spicy baked chicken thighs and juices to the couscous and toss gently to mix. Scatter the cilantro leaves over to serve.
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