Moroccan Spiced Chicken, Couscous, Tzatsiki

We are now selling a delicious Mediterranean couscous mix, so I thought I would experiment with some moroccan flavours for a delicious, easy, mid-week meal. The whole pack can be used for feeding 4-5 people, or if like me you are only feeding one, will last you a while. I used an Andrew's chicken thigh over chicken breast: while most people shy away from leg meat, it is a lot cheaper per kilo and stays extremely succulent and moist. I removed the bone quite easily, gradually taking the knife close to the bone to cut the meat away, so the thigh would lay flatter when cooking. Alternatively we sell skinless and boneless chicken thighs, or you can leave the bone in.

Serves 1 

1 Chicken Thigh- 1 packet of Mediterranean Couscous- Harissa Paste- Cumin- Herbs- Olive Oil- Greek Yoghurt- Cucumber- Mint

In a bowl mix a tablespoon of olive oil with the same of harissa paste, adding mixed herbs, coriander and cumin as you wish, to make a paste. 

Apply this to the top side of the thigh, rubbing into the skin. Leave to marinate for 2 hours at least, covered in the fridge. 

In the meantime I made a lovely tzatsiki to calm down the heat of the harissa. Simply take 2 heaped tablespoons of greek yoghurt and add some grated cucumber and a handful of finely chopped fresh mint. This is ever so cheap to make, healthy and lovely as it is so fresh. You could always make a bigger amount and save it as a dip for another occasion! 

When it comes to cooking heat a pan with a teaspoon of butter. When the pan is hot, add the chicken skin side down to crisp up the skin. Turn over perhaps after 4 minutes, making sure it is brown on both sides and cooked through.  In the meantime cook the couscous to the packet instructions. Slice the chicken and place on top of a bed of couscous, with a large spoonful of tzatsiki on the side. Hope you enjoy, L x

N.B this would also be lovely with our new season's lamb cutlets!