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Baked spiced chicken with couscous

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Spiced baked chicken with couscous
  • Serves: 4

  • Prep time:

    (plus 20 mins marinating)
  • Cooking time:

  • Total time:

    (plus 20 mins marinating)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Woman's Weekly recipe A wonderfully tasty, warming winter meal. Tender chicken thighs in a spicy sauce, served with couscous, peas and good-for-you spinach. The whole family will love it!

Ingredients

  • 8 boneless, skinless chicken thighs, secured together with cocktail sticks
  • Salt and freshly ground black pepper
  • 2tbsp medium curry powder
  • 1tbsp paprika
  • 4 cloves garlic, peeled and crushed
  • 1 onion, peeled and sliced into rings
  • 4tbsp chopped fresh coriander
  • 1tbsp malt vinegar
  • 1tbsp olive oil
  • 350g (12oz) couscous
  • 450ml ( pint) hot chicken stock
  • 300g (10oz) frozen peas
  • 200g (7oz) baby spinach leaves
  • 4 litre (6 pint) casserole dish

Nutritional information

Each portion contains:

  • Calories488
    24%
  • Fat10.0g
    14%
  • Saturates2.0g
    10%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Chicken thighs have more flavour and bake better than chicken breast.

Method

  1. Put the chicken into the casserole dish. Season and add the curry powder, paprika, garlic, onion, coriander, vinegar and oil, and mix well. Cover and leave to marinate in the fridge for at least 20 mins, or a few hours, if you have time.
  2. Set the oven to Gas Mark 6 or 200C. Pour over 300ml ( pint) water. Cover and bake the chicken for 45 mins.
  3. Meanwhile, put the couscous into an ovenproof serving dish and pour over the stock. Add some salt, then stir and leave for 5 mins until the stock is absorbed.
  4. Add the frozen peas and spinach leaves. Cover with foil and bake for 10 mins while the chicken is cooking. Serve the chicken on top of the couscous and pour over the juices.

Average rating

  • 4
(14 ratings)

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