Jamie Oliver shared the recipe for his couscous and chicken bake, an aromatic and bright dish that is great for family dinners.
This recipe yields 4 servings and is topped with tzatziki for an extra layer of flavour.
Sharing the recipe on his website, the chef wrote: “Couscous is used across the Mediterranean in so many wonderful ways – here I’m putting it centre stage to create the most outrageous bake, with a crispy outside and beautifully fluffy centre.”
Ingredients
- 1 x 460 g jar of roasted red peppers
- 2 x 200 g tubs of tzatziki
- 1 kg higher-welfare mixed chicken thighs and drumsticks , skin on, bone in
Read more: Jamie Oliver’s garlic chicken is a ‘game-changing’ delicious one-pan meal
- 4 red onions
- 300 g couscous
Instructions
Preheat your oven to 180°C/350°F/gas 4. Blend one of the jarred peppers with a tub of tzatziki and a pinch of sea salt and black pepper. Coat the chicken with this mixture and let it marinate for at least 2 hours, preferably overnight.
Quarter the onions and cook them in a 28cm non-stick ovenproof frying pan with a tablespoon of olive oil over medium heat for about 10 minutes until they turn dark and gnarly, then transfer them to a plate.
Add another tablespoon of olive oil to the pan and brown the marinated chicken for 10 minutes, turning regularly. Return the onions to the pan, add the remaining peppers, and roast in the oven for 25 minutes.
Meanwhile, in a bowl, cover the couscous with boiling water, season with salt and pepper, and cover. Let it hydrate for 3 minutes, then fluff it up with a fork.
After the chicken is done, remove the pan from the oven, pour the couscous over the chicken, and gently press it down. Roast for an additional 10 minutes, then carefully transfer everything onto a large plate or platter.
Top with dollops of the remaining tzatziki and serve straight from the oven.
