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Serve: 8
Prep time: 10mmins
Cooking time: 20 mins


  • 8 Chicken thighs
  • 120g roasted yellow peppers
  • Half a bunch of spring onion chopped into thirds
  • 1 onion cut into eighths
  • 2 Courgette sliced
  • 2 cloves of garlic
  • 10g Roquito Chilli Pepper Pearls®
  • Couscous as required


  1. Place all of the ingredients apart the chicken and the cous cous into a large pan with olive oil and cook for 3-5 minutes
  2. Season the chicken with sumac and salt
  3. Meanwhile in a separate pan over a high heat, place the chicken skin side down in the hot pan and sear off to colour
  4. Once the vegetables have softened add the chicken skin side up in the pan on top of the vegetables and place in the oven for 8-12 mins at 195C
  5. When the chicken is cooked remove from oven and fill the gaps between the chicken with couscous  as required, pour over the Roquito Chilli Pepper Pearls, squash the juice of one whole lemon over and cook in the oven for 5 minutes or until the couscous is cooked
  6. Serve as shown