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Sticky Pistachio Chicken with Couscous Salad |
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| Serves 4 |
Prep 5 mins |
Cooking 50 mins |
Easy |
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My rating |
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Ingredients |
8 chicken thighs, skin on
150g couscous
1/2 tbsp olive oil
1 tsp fish sauce
50g pistachios, chopped
100g dried apricots, chopped
1 small pack parsley, chopped
1/2 small pack chives, chopped
1/2 lemon, juiced
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Heat oven to 200C/ 180C
fan/gas 6. Put the chicken thighs in a roasting tin,
skin-side up, season and cook for 40 mins. If your thighs
do not have a skin, cook in a dish covered with foil to
keep them moist. Meanwhile, put
the couscous into a saucepan and cook as per packet
instructions.
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Combine the honey, olive oil
and fish sauce in a small bowl. Remove the chicken from
the oven, brush with the honey mixture, then sprinkle with
the pistachios. Cook in the oven for 10 mins more.
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Drain the couscous
and tip into a bowl with the apricots. Add the lemon juice
and a drizzle of olive oil to separate the grains. When the
chicken is cooked through, you can either add the juices to the
couscous or serve separately as gravy. Stir the parsley and chives into the salad and
check the seasoning before serving with the chicken
thighs.
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DAILY
DINNERS 
