← All recipes

🥗 Crispy Chicken Thighs with Fresh Couscous Salad

537 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• parsley, fresh 20 g
• mint, fresh 20 g
• chicken thighs 1 kg
• chicken seasoning salt pinch
• olive oil 3 tbsp
• vegetable broth 300 ml
• couscous 200 g
• bell pepper, red 1 pc.
• bell pepper, yellow 1 pc.
• cucumbers 1 pc.
• organic limes 1 pc.
• honey 1 tsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 250 degrees Celsius with fan setting.
2. 2. Crush the garlic clove flat using the side of a knife, leaving the skin on.
3. 3. Wash the parsley and mint thoroughly.
4. 4. Pat the herbs dry with a kitchen towel.
5. 5. Pick the leaves off the herb stems.
6. 6. Rinse the chicken thighs under cold water.
7. 7. Pat the chicken thighs dry with kitchen paper.
8. 8. Season the chicken thighs with poultry seasoning salt.
9. 9. Brush a baking tray with one tablespoon of olive oil.
10. 10. Place the garlic clove and the leftover herb stems on the tray.
11. 11. Place the chicken thighs on the baking tray.
12. 12. Put the tray in the oven and bake the chicken for about 30 minutes.
13. 13. Take the tray out of the oven in between.
14. 14. Brush the chicken thighs with the juices released during cooking.
15. 15. Heat the chicken broth in a pot.
16. 16. Pour the hot broth over the couscous in a bowl.
17. 17. Cover the bowl with cling film.
18. 18. Let the couscous swell for about 10 minutes.
19. 19. Wash the bell pepper under running water.
20. 20. Cut the bell pepper in half lengthwise.
21. 21. Remove the core and seeds from the bell pepper.
22. 22. Dice the bell pepper into small pieces.
23. 23. Wash the cucumber thoroughly.
24. 24. Cut off the ends of the cucumber.
25. 25. Remove the seeds from the cucumber.
26. 26. Dice the cucumber into small pieces as well.
27. 27. Wash the lime.
28. 28. Cut the lime in half.
29. 29. Squeeze the juice out of the lime.
30. 30. Cut the parsley and mint into fine strips.
31. 31. Add the bell pepper, cucumber, and herbs to the couscous.
32. 32. Mix all ingredients well together.
33. 33. Add two tablespoons of olive oil to the salad.
34. 34. Add three teaspoons of lime juice to the salad.
35. 35. Season the salad with honey, salt, and pepper to taste.
36. 36. Take the chicken thighs out of the oven.
37. 37. Serve the chicken thighs together with the couscous salad on plates.
38. 38. Check if the chicken is fully cooked.
39. 39. Put the chicken back in the oven for another 5 to 10 minutes if necessary.

Nutrition per serving

• kcal: 537
• Protein: 30 g · Fett/Fat: 23 g · Carbs: 52 g