(Serves 4)

700g chicken thighs

2 tsp smoked paprika

2 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

2 tsp nigella seeds

300g cous cous

1 x bunch asparagus

1 x tin chickpeas

1 x red chilli

1 bunch mint

1 zucchini

2 lemons

Olive oil


1. In a bowl, mix the chicken thighs with smoked paprika, ground coriander, ground cumin, turmeric, salt and pepper and 2 tbs olive oil. Mix well and place in a roasting tray and cover with alfoil. Cook on 160 for 1 hour and 10 mins. After this time, check on the chicken and it should be tender and fall apart easily. If it doesn't fall apart easily, cover it and put it back in the oven for a further 10 minutes. 

2. Once the chicken is cooked, place the liquid in a small pot and place on a low heat until it reduces into a thick liquid. Shred the chicken and pour the sauce over the chicken. 

3. Place the cous cous in a bowl and cover with boiling water. Leave this for 1 minute before gently scraping it with a fork. Drain the chickpeas and coat in 2 tbls olive oil, nigella seeds, salt and pepper. Roast on 180 degree oven for 40 mins, or until crispy. 

4. Grill the asparagus in olive oil until it is charred on each side. Dress this with lemon, salt and pepper and cut into thirds. 

5. Slice the zucchini and roast in an oven at 180 degrees for 15 minutes. Add the asparagus, zucchini and chickpeas to the salad. Slice the chilli and add to the cous cous along with the mint. Dress the salad with the juice of two lemons and 2 tbls of olive oil. Season well and serve with the chicken.