Portuguese Style Chicken
with Roasted Red Pepper, Couscous and Minty Yogurt Dip
On the table in thirty minutes, packed with deliciously fresh and earthy flavours, and requiring minimal prep and washing up, our Portuguese style chicken makes a great midweek recipe. Cooking the peppers under the chicken thighs not only gives them an extra delicious flavour, but it also means you only have 1 baking tray to wash up. Winner winner, chicken dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Olive Oil for the Chicken
½
Honey
½
Red Wine Vinegar
(Contains Sulphites)
¼
Garlic Salt
1.5
Smoked Paprika
4
Chicken Thighs
1
Red Pepper
½
Chicken Stock Pot
150
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Olive Oil for the Couscous
1
Garlic Clove
1
Mint
1
Greek Style Yoghurt
(Contains Milk)
½
Cucumber
(May contain Celery)
½
Lemon
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Add the olive oil, (amount specified in the ingredient list) honey, red wine vinegar, garlic salt, smoked paprika and a pinch of salt and pepper to a mixing bowl. Add the chicken thighs. Mix well and massage the flavours into the chicken. Keep to one side. TIP: Remember to wash your hands after handling raw meat!
Halve, then remove the core from the red pepper and chop into 2cm chunks. Lay these in a single layer on a baking tray and lay the chicken thighs flat on top. Drizzle over any remaining marinade. Roast on the top shelf of your oven until the chicken is cooked through and charred at the edges, 20-25 mins (if the pepper is charred, that's fine - extra flavour!). TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the chicken stock pot and stir to dissolve. Remove from the heat and add the couscous and the olive oil (amount specified in the ingredient list). Cover with a lid or plate and leave to one side for 10-12 mins. The couscous will absorb the stock.
While everything cooks, peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and finely chop (discard the stalks). Mix the garlic and half the mint into the Greek yoghurt in a bowl and season with a pinch of salt. Keep to one side. TIP: If you're not keen on raw garlic, just add a tiny bit, or none at all!
Remove the top and bottom from the cucumber and slice into thin strips lengthways, then chop into small 1cm chunks. Zest the lemon, then cut into wedges. Fluff up the couscous with a fork and then stir in the cucumber and the remaining mint and lemon zest. Taste and season well with salt, pepper and lemon juice if necessary.
When the chicken is cooked, transfer to a chopping board. Slice the chicken into 1cm strips. Share the couscous between your bowls, top with the pepper and then the chicken. Drizzle on some of the juices from the baking tray and finish with a dollop of the minty yoghurt and some lemon wedges, for anyone that likes things extra zingy! Enjoy!
