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INGREDIENTS

8 chicken thighs, free range with skin on
Greek couscous (follow instructions on the pack)

For the sauce:

100 ml orange juice
100 ml mayonnaise
100 ml chutney
2 tsp ground coriander
2 tsp cumin
4 cloves of garlic, crushed
few sprigs of fresh rosemary
Extra virgin olive oil
Sea salt and black pepper

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EQUIPMENT

One glass mixing bowl
One plastic chopping board
One large frying pan
One casserole dish

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METHOD
Serves 4 people, two thighs each
Prep: 15 minutes
Cooking time: 20 minutes

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Preheat oven to 180°C

Mix the orange juice, mayonnaise, chutney, coriander, cumin and garlic in a bowl and set aside.

Place chicken on a plastic chopping board, cut any fatty bits off and season with olive oil, salt and pepper. On high heat drizzle some olive oil into the frying pan and place the thighs skin side down– do the chicken in batches so the chicken can brown evenly. Don’t stand to close as the oil spits a bit. This process should take about 10 minutes, turn the chicken over a few times. All we want is crispy skin 🙂

Place the chicken (skin side up) in a casserole dish and evenly pour the sauce over the chicken, place the fresh rosemary on top. Cook for 20 minutes. Every so often take the chicken out and baste it with the delicious sauce. While the chicken is cooking, cook the couscous and you are on your way to having a scrumptious dinner.

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