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Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Preheat the oven to 220°C, fan 200°C, gas 7. Pat the chicken thighs dry with kitchen paper and season well.
Heat the tablespoon of oil in a large, wide ovenproof pan on a medium-high heat. Fry the chicken thighs for 3 minutes on each side until they have formed a golden crust.
Meanwhile, bring a small pan of salted water to the boil and cook the giant couscous for 8 minutes, until it has expanded but still has a little bite. Drain and set aside.
Tip the couscous into the chicken pan, coat in the pan juices, then put the chicken on top. Toss the broccoli with the remaining oil, add to the pan and season well. Transfer the pan to the oven for 8-10 minutes until the broccoli has softened and charred slightly and the chicken is cooked through. Sprinkle with a few more chilli flakes, if you like.
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