Spanish Chicken with Couscous

This is a delicious meal for any day of the week – an easy one-pan dish packed full of Mediterranean flavour. Tender chicken thighs take on the smoky flavours and the sauce is so tasty drizzled over our Tomato & Chilli Couscous. We’ve used sweet smoked paprika because it adds a subtle depth of flavour, but you can punch things up with a hot smoked paprika if you prefer.


Heat 1 tablespoon of oil in a large sautè pan or deep-sided frying pan over a medium-high heat, Season the chicken, add to the pan and cook on both sides for 6-8 minutes until golden. Remove from the pan and set aside.

Add the remaining oil to the pan, add the pepper and onion and cook for 6-8 minutes over a medium heat until soft and golden. Add the garlic, chilli, cinnamon stick and paprika and cook for 30 seconds until fragrant. Add the dry sherry and sherry vinegar and cook for a minute. Stir in the tomatoes then add the stock. Return the chicken to the pan. Bring to the boil, then reduce the heat and simmer for 25-30 minutes or until the chicken is cooked through, adding the olives five minutes before the end of cooking.

Meanwhile prepare the couscous according to the packet instructions.

Check for seasoning before serving with the couscous scattered with coriander and flaked almonds.



  • 2 tbsp olive oil
  • 1 red pepper, deseeded and sliced
  • 1 large onion, cut in half then sliced
  • 550g chicken thighs, boneless, skinless
  • 2 cloves of garlic, minced
  • 1 green chilli, thinly sliced
  • 1 small cinnamon stick
  • 2 tsp sweet smoked paprika
  • a good splash of dry sherry (optional)
  • 1 tbsp sherry vinegar or red wine vinegar
  • 3 ripe tomatoes, diced
  • 300-350ml chicken stock
  • large handful of pitted olives
  • sea salt and freshly ground black pepper
  • To serve
  • 1-2 packets of Ainsley Harriott Tomato & Chilli Couscous
  • handful fresh coriander or parsley, roughly chopped
  • 30g flaked almonds, toasted (optional)