BBQ VegChup Chicken with Cous Cous Salad

Prep time

30 minutes plus 2 hours marinading

Cooking time

30 minutes plus potatoes for salad

Servings

2 - 3 as a main course

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You will need 1 large zip lock bag

6 skin on/bone in chicken thighs

Marinade:

125ml All Things Saucy VegChup
125ml water
2 tbsp smoked paprika
2 tbsp garlic powder
2 tbsp cayenne pepper
2 tbsp lemon juice
2 tbsp balsamic vinegar

For the salad:

300g baby potatoes boiled, cooled & cut into quarters
200g giant cous cous
300ml boiling water
50g raisins
1½ tbsp all purpose seasoning
½ tsp cinnamon
2 tbsp olive oil
1 carrot cut into ribbons with a vegetable peeler
Bunch of  chives

Method:

1. Place all the marinade ingredients in the zip lock bag and mix.
2. Add chicken and coat well.  Place in the fridge for at least 2 hours or overnight. 
3. When you are almost ready to cook the chicken, prepare the salad by placing the cous cous in a microwavable dish with the all-purpose seasoning, cinnamon, 1 tablespoon of olive oil, raisins & water
4. Stir and cook on high for approximately 5 minutes until all water is absorbed & cous cous is cooked.
5. Fluff with fork & allow to cool.
6. Tip the cous cous into a serving bowl then add potatoes, carrot ribbons & remaining olive oil.  Snip in the chives using scissors & mix well.  Check seasoning before serving. Set aside until the chicken is cooked.
7. When ready to cook the chicken, remove from the bage and barbecue it on a medium heat until cooked through, which will take approximately 30 minutes.
8. Serve the chicken surrounded by the salad.

Read our interview with Emma-Jane Slack from All Things Saucy, who kindly contributed this recipe