Sa Cova chicken with roasted vegetable couscous

Sa Cova chicken with roasted vegetable couscous

This is a particular hit with the whole family - if you are feeding a hungry gang you will need 2 large chicken thighs per person. You could use chicken breasts if you would rather, I personally think chicken thighs give more flavour. This couscous can be eaten as a salad or as a meal in itself or an accompaniment to any meat or fish of your choice. 
I made this first when staying in a wonderful villa in Fornalutx in Mallorca, a gorgeous villa in one of the most beautiful villages in Spain - in fact in 2017 it was named as one of the most beautiful villages in Spain- we hope to return there this August and for many more years to come.
Enjoy 

Serves 6

Ingredients

1 1/2 kg chicken thighs 
2 red peppers
2 red onions
1 courgette
1 aubergine
4 tbsp olive oil
2 cloves of garlic
1 tsp Paprika
1 tsp Cayenne pepper
1/4 tsp Dried onion
1/4 tsp garlic powder
1/2 tsp turmeric
330g Couscous
1 chicken stock cube
1 pack flat leaf parsley
1/2 lemon juiced


Method

1. Chop all vegetables into big chunks and toss with 2 tbsp olive oil, season with sea salt and freshly ground black pepper. 
2. Heat oven to 200C/180C fan/ Gas 6. 
3. In a pestle and mortar mix all the dried spices.Marinate the chicken thighs in 2 tbsp of olive oil and dry spices for 15 mins. 
4. Put in a large roasting dish and roast in the oven for 40 mins, or until the chicken is cooked through. 
5. In a separate roasting tin roast the vegetables for 30 mins.
6. Cook the couscous per instructions. Once the couscous has absorbed all the stock, add the roasted vegetables, any juices and lemon juice. Fork through so all mixed and couscous fluffy. This can be served at room temperature. 
7. Remove chicken and serve with the couscous and green salad.