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chicken thigh butter honey salt ground pepper paprika lime lime couscous almond halve handful red chili
Viewed: 16 - Published at: 6 years agoIngredients
- 5 skinless chicken thigh fillets
- 25 g butter or 25 g margarine
- 1 tablespoon honey
- sea salt
- ground pepper
- 1 teaspoon paprika
- 1 lime, juices only freshly squeezed
- 1/2 lime wedge, to serve
- 150 g couscous
- 100 ml hot vegetable stock
- 1 tablespoon almond halve
- 1 handful chopped fresh coriander (large handful)
- 1 red chili, de-seeded and cut into strips, to serve
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season the chicken with salt and ground pepper generously.
- Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lime juice. Season. Pour all over the chicken.
- Bake each side for 15 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
- Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with a plate and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lime juice, almond flakes and coriander. Season to taste.
- Divide the couscous between 2 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander and some chilli. Serve with a lime wedge.
