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Spiced Chicken Thighs

with Pearl Couscous, Roasted Squash & Raisin Salad

Cooking time

25 minutes

Servings

2/4

Calories

730 /serving

Spiced Chicken Thighs

with Pearl Couscous, Roasted Squash & Raisin Salad

Welcome in an autumn atmosphere with a masterful meal-size salad. Roasted cubes of garlicky butternut squash suit the season, while sweet plump raisins cozy up to soft baby greens and perfectly tender pearl-size couscous. Our cold-pressed Italian vinaigrette keeps it all rolling along. Heap each helping with roasted chicken thighs (conveniently cooked on the same sheet pan as the squash) seasoned with fennel, rosemary and chili to deepen the Italian accent.

We will send you:

4 Chicken thighs
120g Baby greens (lettuce mix, baby spinach, kale or arugula)
200g Diced butternut squash
2 Garlic cloves
45ml Cold-pressed Italian vinaigrette
30g Raisins
165g Multicoloured pearl couscous
8g Italian Links spices (salt, garlic, black pepper, fennel, rosemary, coriander, chili, sunflower oil)

Contains: Sulphites, Wheat

You will need:

Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
20 g

Saturated Fat
4 g

Sodium
360 mg

Total Carb
94 g

Sugars
17 g

Protein
48 g

Fibre
7 g

Preparation

Boil the couscous

Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.

Mise en place

Meanwhile, mince the garlic. In a large bowl, combine the squash, a drizzle of oil, ½ the spices and S&P.

Roast the chicken & squash

Pat the chicken dry with paper towel; season with the remaining spices and S&P. Arrange on a lined sheet pan and add the squash. Roast, flipping halfway, 14 to 16 min., until the chicken* is cooked through and the squash is browned and tender. In the final 5 min., toss the squash with the garlic.