Chicken thighs with flavoured couscous and wilted spinach

Tamara West

Ingredients

2 cloves	Garlic, crushed
1 tsp	Fresh thyme
1 pinch	Dried chilli flakes
3 Tbsp	Extra virgin olive oil, plus extra 2 Tbsp
8	Chicken thighs, on the bone, skin on (Main)
1 packet	Couscous, 280g Alexandra's Moroccan couscous* (Main)
1 knob	Butter
350 g	Spinach, stems removed and washed
½ cup	Plain unsweetened yoghurt

Directions

1. In a shallow dish place the garlic, thyme, chilli flakes and 3 tablespoons olive oil and mix to combine. Season with salt. Place in the chicken thighs and turn over in the marinade. Cover and leave to marinate for 20 minutes in a cool place. Heat the oven to 180C.
2. Heat a large frying pan over a medium heat and brown the chicken, skin side only. Transfer to a roasting dish with any remaining marinade and roast chicken for 20 minutes or until cooked through.
3. Heat the remaining 2 tablespoons olive oil in a heavybased saucepan. Add couscous and stir to coat the grains. Add two cups of hot water and ½ teaspoon salt. Bring to the boil, cover and simmer for 7 minutes, stirring occasionally. Remove from the heat, leave covered and set aside for a further 7-8 minutes to finish cooking. Stir through a knob of butter before serving.
4. Meanwhile, heat a large frying pan over a medium heat. Place ½ of the spinach in the pan with the water that is clinging to its leaves and cook until wilted. Repeat with remaining spinach.
5. Serve chicken thighs on a bed of couscous and spinach with the yoghurt.

Pantry note

Packet mixes help to make Mondays easier. Find Alexandra's at some supermarkets, speciality food stores andalexandras.co.nz.