New BBQ CLASSICS

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 best-quality 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
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.

2 Put chicken in a non-metallic tub. Pour over the brine to submerge the chicken and refrigerate for 5-6 hrs.

For the couscous, mix the couscous and bouillon powder in a large bowl. Cover with boiling water, put a plate on top and leave for