Chargrilled Lemon & Chilli Chicken with Cous Cous

Method

1. 1

   Squeeze the lemon juice over the chicken & sprinkle with the chilli flakes.

2. 2

   Season with a pinch of salt & leave to marinade in a fridge for at least 2 hours.

3. 3

   Cook the chicken on a char grill or in a skillet pan for 20 to 25 mins until cooked through

4. 4

   Mix together the cous cous & sultanas, make up the vegetable bouillon & pour it on. Leave to soak in for 5 mins

5. 5

   Roughly chop the coriander & add most of it to the cous cous, season to taste

6. 6

   Serve the chicken thighs on the cous cous garnished with the remaining chopped coriander.

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.