The dark meat of chicken thighs is often overlooked in favour of the white-fleshed breast but they actually have a lot more flavour and stay really tender and moist when cooked especially in this slow way. Because they are overlooked they are very good value for money.
Do use fresh herbs like coriander, parsley and mint for this dish. They make a real difference to the end result.
INGREDIENTS
12 chicken thighs
6 chicken wings
2 onions, chopped
3 cloves of garlic, sliced
1 level tsp of ground ginger or 2cm piece of fresh ginger grated
½ tsp turmeric
1 level tsp cumin
1 level tsp cinnamon
pinch of chilli
½ tsp paprika
chicken stock or water
4 tbsp fresh coriander, chopped
2 tbsp fresh flat leaf parsley, chopped
2 lemons
For the couscous
225g couscous
275ml chicken stock
Handful of chopped parsley
Zest of a lemon
Dash of olive oil
Salt
Pepper
Recipe continues
METHOD
Preheat the oven to 160°C
In a large high-sided sautéing pan brown the chicken on all sides with a splash of oil. Add the onion, garlic, ground ginger (or fresh grated ginger), cumin, cinnamon, turmeric, chilli, paprika, chopped coriander and the juice and peel of one lemon. Cook for a couple of minutes turning the chicken in all the spices.
Pour in the chicken stock without covering the chicken completely with liquid. Cover the pan with a lid or foil and simmer on a low heat for approx 45 minutes, then remove the lid and continue cooking for a further 10 minutes.
Cut the remaining lemon into slices and brown on both sides in a little hot oil.
Put the couscous and chicken stock into a bowl and cover with cling film or a plate and leave for 5 minutes.
Fluff with a fork and add in olive oil, seasoning, the chopped parsley and lemon zest.
To serve, put the couscous in the middle of the plate and then put two chicken thighs and a chicken wing at the side, garnish with the browned lemon and chopped parsley.