Made this at the weekend for the first time, it was delicious.


8 boneless, skinless chicken thighs
40g butter
2 tbsp runny honey
1 tsp paprika
Juice of 1 lemon, plus wedges to serve
200g couscous
250ml vegetable stock
1 tbsp olive oil
410g can chickpeas, drained and rinsed
Large handful chopped fresh coriander (cilantro), plus extra leaves to garnish
1 red chilli, deseeded and cut into strips to serve (optional)


Preheat oven to 200C/Gas 6. Sit the chicken snugly in an ovenproof dish and season to taste.
Melt the butter and off of the heat stir in the honey, paprika and half the lemon juice.
Pour this mixture over the chicken and bake uncovered for 25 minutes, basting half way through cooking time.
Meanwhile, put the couscous in a large bowl and then add the boiling stock.
Cover the bowl with a tight fitting lid or cling film and set aside for 5-6 minutes.
Fluff up the couscous with a fork and stir through the remaining lemon juice, olive oil, chickpeas and chopped coriander.
Serve the chicken on top of the couscous and pour a little of the butter sauce over the meat.
Garnish with the chilli, coriander leaves and lemon wedges.

(I changed the recipe a little when making the couscous as I put a few knobs of butter into the dry couscous and used the chillies when making my stock as I like it a little spicy.)

Although the chicken was great with the couscous, it would be lovely with any grain really or just a nice crisp green salad.