Roast Chicken Thigh with Lemon and Couscous
with courgette, bell pepper and basil
This recipe provides 280 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Shallot
½ piece
Lemon
½ piece
Bell pepper
½ piece
Courgette
½ sachet(s)
Peruvian-style spice mix
5 g
Fresh basil
40 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
¼ sachet(s)
Ras el hanout
40 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
10 g
Capers
1 piece
Chicken thigh
Not included in your delivery
½ tablespoon
Olive oil
75 milliliters
Water
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Cut the shallot in half lengthways, then into quarters. Slice the lemon.
- Cut the bell pepper into strips.
- Slice the courgette into crescents.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Add the shallot and chicken thigh filet. Fry the chicken for 2 - 3 minutes on each side.
- Add the Peruvian-style spices and some salt and pepper to taste.
- Transfer the chicken, shallot and lemon to an oven dish, then put it in the oven to roast for 20 - 25 minutes.
- Heat a light drizzle of olive oil in a frying pan with a lid. Fry the courgette and bell pepper for 4 - 6 minutes over high heat, or until golden brown.
- Deglaze with a splash of water, then put the lid on and fry for 6 - 8 minutes over medium-low heat (see Tip). Season with salt and pepper to taste.
- Finely chop the basil in the meantime, keeping some aside to use as a garnish.
Tip: if you're cooking on a gas stove, take the pan off the heat when you add the water.
- Boil the water and stock cube (see pantry for amounts) in a saucepan.
- In a bowl, mix the couscous with a quarter sachet of ras el hanout per person.
- Pour the stock over the couscous and stir well.
- Cover the bowl and let the couscous soak for 10 minutes. Stir through with a fork to fluff up the grains.
- In a small bowl, mix the yogurt with the basil.
- Season with salt and pepper to taste.
- Mix the bell pepper and courgette with the couscous.
- Serve the couscous and veggies on plates.
- Place the roasted chicken on top, followed by the shallot and lemon (see Tip). Drizzle the cooking juices from the oven dish over the chicken.
- Serve with the yogurt sauce. Garnish with the rest of the basil and the capers.
Tip: use your fork the squeeze the juice out of the lemon to give your dish an extra boost of flavour.
