Ingredients

• 4 skin-on chicken thighs
• 1 1/2 tsp Lebanese Seven Spice
• 200g Maftoul couscous
• 1/2 cucumber (deseeded and finely diced)
• 1 Romano Red Pepper
• 1 red chilli
• 1/2 red onion, finely diced
• 20g coriander, chopped
• 20g mint, chopped
• 20g flatleaf parsley, chopped
• 20g basil, chopped
• 650ml hot chicken stock
• 1 lime, juice only
• Olive oil
• Salt and pepper to taste

Method

1. Preheat the oven to 160°C fan.
2. In a deep roasting tray add the chicken thighs, half of each of the herbs and the Lebanese 7 spice. Drizzle with olive oil, add 300ml of the chicken stock and the salt and pepper. Cover with foil and place in the oven for 1 hour.
3. Meanwhile add the rest of the chicken stock to a saucepan, add the couscous and simmer for 10 minutes. Remove from the heat, cover and leave for a further 10 minutes or until the stock has been absorbed.
4. Over a gas flame gently char the pepper and the chilli.
5. Once they have cooled, slice into thin rings and place into a bowl along with the cucumber, onion, remaining herbs and the lime juice.
6. When the hour is up on the chicken, remove the foil and place back into the oven and turn the temperature up to 180°C to allow the skin to crisp – this will take around 15- 20 minutes.
7. Add the couscous to the salad bowl, combine well and split between two plates.
8. When the skin of the chicken is crispy place the thighs on to each salad and drizzle over the remaining stock and juices over the top.