Vegetable couscous recipe and spiced chicken thigh
Eastern flavors that liven up your everyday menu!
Ingredients
For the spiced chicken thigh:
- 4 chicken upper thighs (400 g)
- 20 g “Kentucky” poultry seasoning salt (I used the Kania brand from Lidl)
- 1.5 tablespoons olive oil (for marination and baking)
For the vegetable couscous:
- 240 g couscous (dry weight)
- 400 ml water
- 1 teaspoon salt
- 2 ladles of vegetable broth or stock (if you have it; otherwise a bit of salted hot water works too)
- 200 g frozen vegetable mix
- 1 teaspoon olive oil
- 1 teaspoon ground turmeric
- ½ bunch of parsley (chopped)
Instructions
Spiced chicken thigh:
- Remove the skin from the chicken thighs, wash them, then pat them dry with kitchen paper.Put the meat into a mixing bowl, sprinkle with the seasoning, drizzle with olive oil, and rub it in. Cover the bowl with foil and refrigerate for at least 30 minutes.After marinating, place in a heat-resistant dish, cover it with foil, and bake in a 200 °C (392°F) oven for 30 minutes. Then remove the foil and roast for another 10-15 minutes to brown.
Vegetable couscous:
- Bring 400 ml water to a boil with the teaspoon of salt. Once boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. After it’s softened, fluff the grains with a fork to get a light, airy texture.Place the frozen vegetables in a deep skillet. Drizzle a little olive oil and heat on high. The vegetables will thaw, then start to fry. Once they start browning, sprinkle turmeric over and continue frying.Add the steamed couscous, and if you have vegetable broth or stock, pour in two ladles of it so it’s not too dry. If not, a bit of salty hot water will do.Mix everything well and sprinkle with chopped fresh parsley.
Dill-Yogurt Cucumber Salad
Calories and macros
1 serving (including cucumber salad and one chicken thigh)
Energy: 522 calories
Protein: 33 grams
Carbohydrates: 55 grams
Fat: 18 grams