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Dinner

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Jarred Roasted Red Peppers
Tzatziki
Mixed Chicken Thighs and Drumsticks, Skin On, Bone In
Red Onions
Couscous

Couscous & Chicken Bake

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 75 min
Servings: 4
Equipment: Oven & Stove
  • 16 oz. Jarred Roasted Red Peppers
  • 3/2 c. Tzatziki
  • 2 lb. Mixed Chicken Thighs and Drumsticks, Skin On, Bone In
  • 4 Red Onions
  • 10 oz. Couscous
  • Whiz one of the jarred peppers in a blender with ¾ cup of the tzatziki and a pinch of sea salt and black pepper. Pour over the chicken and leave to marinate for at least 2 hours in the fridge, preferably overnight.
  • Preheat the oven to 350°F.
  • Peel and quarter the onions, plate them in an 11-inch non-stick ovenproof frying pan with 1 tablespoon of olive oil on a medium heat for 10 minutes, or until dark and gnarly, turning regularly, then remove to a plate. Drizzle 1 tablespoon of olive oil into the pan, then add the marinated chicken and brown for 10 minutes, turning regularly. Place the onions back in the pan, tear in the remaining peppers, then roast in the oven for 25 minutes.
  • Meanwhile, in a bowl, just over the couscous with boiling kettle water, season with salt and pepper, and cover. Leave to hydrate for 3 minutes, then fluff up with a fork. When the time's up, remove the pan from the oven, tip over the couscous and carefully pat down to compress. Roast for 10 minutes, then confidently and carefully turn out onto a large plate or platter and top with dollops of the remaining tzatziki. Serve straight from the oven and let everyone dig in.