Crispy & Lemony Chicken Thighs With Lemon, Mint & Parsley Couscous
This easy lemony chicken recipe is simple to make and delicious served with our vibrant flavoured couscous. Perfect for a weeknight meal for two.
Method
Pat the chicken dry with kitchen paper. Season both sides of the chicken salt and black pepper.
Heat a heavy based frying pan over medium heat. Add the oil and once hot cook the chicken, skin side down. Cook without moving the chicken for 15 minutes, allowing the skin to crisp (lower the heat to medium-low if it starts browning too quickly). Turn the chicken over and continue to cook for 8 minutes.
Meanwhile prepare the the couscous according to the packet instructions.
Add the garlic, stock, lemon juice, zest and honey to the pan. Bring to the boil then lower the heat to very low and simmer with a lid on for 10-15 minutes or until the chicken is cooked through (will depend on the size of your chicken thighs).
Remove the chicken from the pan then whisk in the butter to thicken the sauce.
Serve the chicken with the sauce and couscous on the side. Scatter with chopped parsley.
Ingredients
- 1 tbsp veg oil
- 4 chicken thighs (bone in, skin on)
- 2 - 3 garlic cloves, peeled and bashed
- 125ml chicken stock
- Juice and zest of a lemon
- 2 tsp honey
- 45g butter
- 1 x packet Ainsley Harriott Lemon, Mint & Parsley Couscous
- 2 tbsp chopped parsley