Ingredients
550g chicken thighs Bone in and skin on
20ml Extra Virgin Olive Oil For frying
Marinade
12g garlic cloves Crushed with Sea Salt
50g lemon Thinly sliced with skin on
2g lemon zest
40g capers Drained and rinsed
1 tsp oregano Finely chopped
250ml Verjuice
pinch sea salt
pinch pepper
Lemon and Rosemary Cous Cous
240ml Chicken Stock
7g sea salt
40ml lemon juice Freshly squeezed
1 tspn lemon zest
3g rosemary Finely chopped
185g cous cous
1 pinch sea salt To taste
1 pinch pepper To taste
20g flat leaf
40g celery leaves Young
1 tbspn thyme flowers
550g chicken thighs Bone in and skin on
20ml Extra Virgin Olive Oil For frying
Marinade
12g garlic cloves Crushed with Sea Salt
50g lemon Thinly sliced with skin on
2g lemon zest
40g capers Drained and rinsed
1 tsp oregano Finely chopped
250ml Verjuice
pinch sea salt
pinch pepper
Lemon and Rosemary Cous Cous
240ml Chicken Stock
7g sea salt
40ml lemon juice Freshly squeezed
1 tspn lemon zest
3g rosemary Finely chopped
185g cous cous
1 pinch sea salt To taste
1 pinch pepper To taste
20g flat leaf
40g celery leaves Young
1 tbspn thyme flowers
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Methods
1
Combine the ingredients for the marinade in a medium sized bowl. Place the chicken thighs in the bowl and leave covered to marinate for at least one hour.
2
Preheat oven to 200C
3
Remove the chicken from the marinade and pat dry. Place a tablespoon of Extra Virgin Olive Oil in a medium size pan and pan fry the chicken thighs skin side down until brown and then place on a baking tray skin side up.
4
Pour the marinade over the top of the chicken thighs and place the tray in the oven for 6 minutes or until the skin of the chicken in brown and crispy, and the chicken is cooked through (with an internal temperature of 80C).
5
Remove the chicken from the tray and place it onto a plate to rest covered while you make the cous cous. Reserve the pan juices with lemons and capers.
6
To make the cous cous, place the chicken stock into a medium sized pot over a high heat. Once the stock has come to the boil, add the salt and remove it from the heat, and cool for two minutes. Pour in the cous cous and stir well.
7
Cover the pot with a lid and allow it to stand for ten minutes, by this time all of the stock should be absorbed. Stir with a fork and then tip onto a large tray. Spread the cous cous onto the tray and allow to cool, breaking up any large lumps.
8
Meanwhile, place the lemon zest and rosemary into a large mixing bowl. Add the cous cous, which should be only just warm and mix together. Add the oil and lemon juice and mix together well so that the dressing is coating all of the cous cous, then season to taste.
9
Warm through tray juices, lemon and capers and serve the rested chicken with the lemon cous cous.
10
Garnish with roughly chopped flat leaf parsley, celery leaves and thyme flowers
1
Combine the ingredients for the marinade in a medium sized bowl. Place the chicken thighs in the bowl and leave covered to marinate for at least one hour.
2
Preheat oven to 200C
3
Remove the chicken from the marinade and pat dry. Place a tablespoon of Extra Virgin Olive Oil in a medium size pan and pan fry the chicken thighs skin side down until brown and then place on a baking tray skin side up.
4
Pour the marinade over the top of the chicken thighs and place the tray in the oven for 6 minutes or until the skin of the chicken in brown and crispy, and the chicken is cooked through (with an internal temperature of 80C).
5
Remove the chicken from the tray and place it onto a plate to rest covered while you make the cous cous. Reserve the pan juices with lemons and capers.
6
To make the cous cous, place the chicken stock into a medium sized pot over a high heat. Once the stock has come to the boil, add the salt and remove it from the heat, and cool for two minutes. Pour in the cous cous and stir well.
7
Cover the pot with a lid and allow it to stand for ten minutes, by this time all of the stock should be absorbed. Stir with a fork and then tip onto a large tray. Spread the cous cous onto the tray and allow to cool, breaking up any large lumps.
8
Meanwhile, place the lemon zest and rosemary into a large mixing bowl. Add the cous cous, which should be only just warm and mix together. Add the oil and lemon juice and mix together well so that the dressing is coating all of the cous cous, then season to taste.
9
Warm through tray juices, lemon and capers and serve the rested chicken with the lemon cous cous.
10
Garnish with roughly chopped flat leaf parsley, celery leaves and thyme flowers
