BBQ chermoula chicken and nutty couscous

This North African-style dish is a beautifully spicy way to barbecue chicken. Cooking with spices such as chermoula adds loads of flavour so you can cut back on the salt.

Serves 4

Takes 15 minutes to make, 20-25 minutes to cook, plus marinating

Ingredients

8 chicken thighs with skin, slashed with a knife
3 garlic cloves, crushed
2 tbsp olive oil
2 tbsp honey
Zest of 2 lemons
1½ tsp ground cumin
1 tsp hot paprika
½ tsp chilli powder
200g couscous
1 tbsp extra-virgin olive oil
300ml hot chicken stock
3 tbsp chopped fresh flatleaf parsley
The juice of ½ lemon
25g toasted hazelnuts, chopped

METHOD

How to make chermoula chicken and nutty couscous

1. Preheat the oven to 200°C/fan180°C/gas 6. Marinate the chicken thighs with skin in a bowl with garlic cloves, olive oil, honey, the zest of 1 lemon, ground cumin, hot paprika and chilli powder. Season and set aside for 15 minutes.

2. Put the chicken and marinade in a shallow roasting tin and roast for 20-25 minutes, until cooked through.

3. Meanwhile, in a bowl, mix couscous with the zest of 1 lemon and the extra-virgin olive oil and pour over hot chicken stock. Cover and leave for 10 minutes, then fork through parsley, the juice of ½ lemon and 25g toasted hazelnuts chopped. Serve with the chicken.

Tip: To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.