Couscous & chicken bake


  • 1 x 460 g jar of roasted red peppers
  • 2 x 200 g tubs of tzatziki
  • 1 kg higher-welfare mixed chicken thighs and drumsticks , skin on, bone in
  • 4 red onions
  • 300 g couscous


  1. Preheat the oven to 180°C/350°F/gas 4. Whiz one of the jarred peppers in a blender with 1 tub of tzatziki and a pinch of sea salt and black pepper. Pour over the chicken and leave to marinate for at least 2 hours, preferably overnight. Peel and quarter the onions, place them in a 28cm non-stick ovenproof frying pan with 1 tablespoon of olive oil on a medium heat for 10 minutes, or until dark and gnarly, turning regularly, then remove to a plate. Drizzle 1 tablespoon of olive oil into the pan, then add the marinated chicken and brown for 10 minutes, turning regularly. Place the onions back in the pan, tear in the remaining peppers, then roast in the oven for 25 minutes.
  2. Meanwhile, in a bowl, just cover the couscous with boiling kettle water, season with salt and pepper, and cover. Leave to hydrate for 3 minutes, then fluff up with a fork. When the time’s up, remove the pan from the oven, tip over the couscous and carefully pat down to compress. Roast for 10 minutes, then confidently and carefully turn out on to a large plate or platter and top with dollops of the remaining tzatziki. Serve straight from the oven and let everyone dig in.