Ingredients

6 boneless, skin-on chicken thighs
1 tbsp olive oil
1 tsp smoked paprika (optional)
1 shallot, finely chopped
3 garlic cloves, minced
200g giant (pearl) couscous
350ml Freja Rich Chicken Cooking Bone Broth + 350ml water
150g PACK’D Organic Chopped Spinach
100g PACK’D Organic Petit Pois
2 tbsp fresh parsley, chopped
Zest and juice of ½ a lemon
2 tbsp olive oil (for dressing)
Salt and black pepper, to taste

Method

1. Season the chicken thighs with salt, pepper, and smoked paprika (if using). Heat 1 tbsp olive oil in a wide ovenproof pan over medium-low heat. Place the chicken skin-side down and cook for 8–10 minutes until golden.
2. Transfer the chicken to a plate. Preheat the oven to 200°C (180°C fan) / gas 6.
3. In the same pan, add the chopped shallot and cook for 3–4 minutes until softened. Add the minced garlic and cook for a further 1–2 minutes until fragrant.
4. Stir in the giant couscous, then pour in the bone broth and water (700ml total). Season lightly with salt and pepper. Add the chopped spinach and petit pois, stirring to combine and bring to a gentle simmer.
5. Return the chicken thighs to the pan, skin-side up, placing them on top of the couscous mixture. Transfer to the oven and bake for 25-30 minutes, until the chicken is cooked through and the couscous has absorbed most of the liquid.
6. Meanwhile, mix the parsley, lemon zest, lemon juice, and 1 tbsp olive oil in a small bowl. Season to taste.
Remove from the oven and allow to rest for 5 minutes. Drizzle with the parsley-lemon dressing and serve straight from the pan.