Using Moroccan Couscous
2 cloves garlic
1 tsp fresh thyme leaves
Pinch dried chilli flakes
3 Tbsp olive oil, plus 2 Tbsp
8 chicken legs (or thighs), bone in, skin on
1 packet Alexandra’s Moroccan Couscous (any flavour)
Knob of butter
350g spinach, stems removed and washed
1/2 cup thick unsweetened yoghurt
In a large dish, mix together the garlic, thyme, chilli flakes and 3 tablespoons of olive oil. Season with salt.
Place in the chicken and turn over in the marinade. Cover and leave to marinate for 20 minutes in a cool place.
Heat the oven to 180 degrees C.
Heat a large frying pan over a medium-high heat and brown the chicken. Transfer to a roasting dish with any remaining marinade and roast chicken for 20 minutes or until cooked through.
Heat the remaining 2 tablespoons of olive oil in a medium saucepan and cook moroccan couscous according to packet directions. Stir through a knob of butter before serving.
Meanwhile, heat a large frying pan over medium heat. Place 1/2 of the spinach in the pan with the water that is clinging to its leaves and cook until wilted. Repeat with the remaining spinach.
Serve the chicken thighs on a bed of couscous and spinach with the yoghurt.
Recipe inspired by Kathy Peterson
Photography & styling by Emma Kinsella