This is a great party dish - it's economical, easy to pull off and very filling.


  • 12 chicken thighs

  • 6 chicken wings

  • 2 onions, chopped

  • 3 cloves of garlic, sliced

  • 1 level tsp of ground ginger or 2cm piece of fresh ginger grated

  • ½ tsp turmeric

  • 1 level tsp cumin

  • 1 level tsp cinnamon

  • pinch of chilli

  • ½ tsp paprika

  • chicken stock or water

  • 4 tbsp fresh coriander, chopped

  • 2 tbsp fresh flat leaf parsley, chopped

  • 2 lemons

  • For the couscous

  • 225g couscous

  • 275ml chicken stock

  • Handful of chopped parsley

  • Zest of a lemon

  • Dash of olive oil

  • Salt

  • Pepper


  • 1.

    Preheat the oven to 160°C

  • 2.

    In a large high-sided sautéing pan brown the chicken on all sides with a splash of oil.  Add the onion, garlic, ground ginger (or fresh grated ginger), cumin, cinnamon, turmeric, chilli, paprika, chopped coriander and the juice and peel of one lemon. Cook for a couple of minutes turning the chicken in all the spices.

  • 3.

    Pour in the chicken stock without covering the chicken completely with liquid. Cover the pan with a lid or foil and simmer on a low heat for approx 45 minutes, then remove the lid and continue cooking for a further 10 minutes.

  • 4.

    Cut the remaining lemon into slices and brown on both sides in a little hot oil.

  • 5.

    Put the couscous and chicken stock into a bowl and cover with cling film or a plate and leave for 5 minutes.

  • 6.

    Fluff with a fork and add in olive oil, seasoning, the chopped parsley and lemon zest.

  • 7.

    To serve, put the couscous in the middle of the plate and then put two chicken thighs and a chicken wing at the side, garnish with the browned lemon and chopped parsley.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 938kj
  • Fat Total 55g
  • Saturated Fat 15g
  • Protein 63g
  • Carbohydrate 44g
  • Sugar 5g
  • Sodium 1362mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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