Try our twist on this traditional Spanish dish. Made with chicken and couscous, it’s full of flavour and ideal for an easy weeknight meal.
Note: + 5 mins standing time
- 4 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
- 2 tsp olive oil
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 red onion, cut into wedges
- 400g pkt Birds Eye Deli Grilled Vegetables
- 1 1/2 cups (375ml) salt-reduced chicken stock
- 1 1/2 cups (300g) couscous
- 1/4 cup flat-leaf parsley leaves
- Lemon wedges, to serve
Heat a frying pan over high heat. Place the chicken, oil, half the paprika and half the turmeric in a bowl and toss to coat. Cook chicken, in batches, stirring, for 5 mins or until golden brown and cooked through. Transfer to a plate.
Add the onion to the pan and cook, stirring occasionally, for 5 mins or until onion softens. Add the veggies and the remaining paprika and remaining turmeric. Cook for 3 mins or until well combined and just heated through.
Return the chicken to the pan with the stock and bring to the boil. Add couscous and stir to combine. Set aside, covered, for 5 mins or until liquid is absorbed. Uncover and use a fork to separate the couscous. Sprinkle with parsley and serve with lemon wedges.
To increase the amount of veg in this dish, replace the couscous with cauliflower rice and reduce the stock to ½ cup (125ml).