Spiced Chicken Thighs with Apricot and Almond Couscous

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 garlic cloves, finely grated
• 2 tbsp olive oil
• 2 tsp ras el hanout
• 1 lemon, zested and halved
• 350ml hot chicken stock
• 300g couscous
• 2 tbsp extra virgin olive oil
• 100g dried apricots, roughly chopped
• 60g flaked almonds
• 20g fresh flat-leaf parsley, roughly chopped
• 15g fresh mint leaves, roughly torn
• 2 red onions, cut into wedges
• ½ tsp ground cinnamon
• 1 tbsp olive oil
• 400g carrots, peeled and cut into batons
• 1 tbsp runny honey
• 1 tbsp olive oil
• 4 warm flatbreads, to serve
• 1 garlic clove, finely grated, to serve
• 200g natural yoghurt, to serve
• a squeeze of lemon juice, to serve

Method

1. Preheat the oven to 220°C fan. In a large bowl, combine the ras el hanout, cumin, smoked paprika, grated garlic, olive oil and lemon zest, season well, then add the chicken thighs and toss until every piece is slick with the spice paste.
2. Toss the carrot batons with the honey and olive oil on one side of a large roasting tray, and the red onion wedges with the olive oil and cinnamon on the other side. Season well.
3. Nestle the chicken thighs skin-side up on top of the vegetables and roast for 35 minutes, until the skin is deep golden and crisp and the juices run clear when the thickest part is pierced.
4. While the chicken roasts, toast the flaked almonds in a dry frying pan over a medium heat for 2–3 minutes, shaking often, until pale gold and fragrant. Tip onto a plate.
5. Place the couscous and chopped dried apricots in a large heatproof bowl. Pour over the hot stock, cover tightly with a plate or cling film and leave for 8 minutes, until all the liquid is absorbed.
6. Fluff the couscous with a fork, drizzle over the extra virgin olive oil and squeeze in the juice from the roasted lemon halves. Fold through the parsley, mint and most of the toasted almonds, then season to taste.
7. Stir the grated garlic and a squeeze of lemon juice into the natural yoghurt and season.
8. Spoon the couscous onto a large platter and arrange the roasted carrots and red onions alongside. Sit the chicken thighs on top.
9. Scatter over the remaining toasted almonds, a handful of torn mint and a pinch of chilli flakes. Serve with the garlic yoghurt and warm flatbreads alongside.