Summer SIZZLING
Ras el hanout and honey sticky chicken thighs
This Moroccan-style chicken is sweet and smoky. We served ours with a spicy couscous, a simple side that can be made in advance.
Serves 4 • Ready in 40 mins, plus brining
8 skin-on chicken thighs
½tbsp olive oil
3tsp ras el hanout
2-3tbsp runny honey
for the brine:
150g sea salt
100g granulated sugar
for the couscous:
150g wholewheat couscous
1tsp bouillon powder
1tbsp best-quality olive oil
2tsp harissa
20g fresh mint, chopped
30g fresh parsley, chopped
3 spring onions, finely chopped juice of 1 lemon
50g toasted pine nuts
1 For the brine, put the salt and sugar in a pan, add 1ltr water and bring to the boil. Boil for 1 min until the salt and sugar have dissolved. Remove from the heat, add another 1ltr cold water and set aside.
Put chicken in a non-metallic container. Pour
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