Hairy Bikers Spiced Chicken with Couscous Recipe

This Hairy Bikers-inspired spiced chicken with couscous is a colourful, satisfying dinner with plenty of warming flavour. Juicy oven-baked chicken sits on a bed of fluffy couscous, with crisp vegetables, lemon and fresh herbs. It is an easy recipe for beginners and takes about 40 minutes from start to finish. A spoonful of cooling yogurt brings everything together.

Ingredients

For the Spiced Chicken

• 600g boneless, skinless chicken breasts, about 4 medium breasts
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• 1 garlic clove, crushed
• ½ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper

For the Couscous

• 250g dried instant couscous
• 300ml hot reduced-salt chicken or vegetable stock
• 1 red pepper, deseeded and finely diced
• ½ cucumber, finely diced
• 2 spring onions, thinly sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

For the Topping

• 150g plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

How to Make Spiced Chicken with Couscous

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle and lightly oil a baking tray or line it with baking parchment.
• Mix the seasoning: In a large bowl, combine the olive oil, cumin, coriander, smoked paprika, turmeric, garlic, salt and pepper. Stir until you have a thick, evenly mixed paste.
• Coat the chicken: Add the chicken breasts to the bowl and turn them in the spice mixture until coated on all sides. Arrange them on the prepared tray, leaving a little space between each piece. Wash your hands and any utensils that have touched the raw chicken.
• Bake the chicken: Bake for 20 to 25 minutes, depending on the thickness of the breasts. The chicken is ready when the thickest part reaches 75°C on a food thermometer. If needed, return it to the oven and check again after a few minutes.
• Prepare the couscous: While the chicken bakes, put the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave for 5 minutes, or follow the packet instructions if they differ. Fluff gently with a fork.
• Mix the couscous and topping: Stir the red pepper, cucumber, spring onions, parsley, lemon juice and olive oil into the couscous. In a separate small bowl, mix the yogurt with the remaining lemon juice and parsley.
• Rest and slice: Remove the cooked chicken from the oven and let it rest on a clean plate for 5 minutes. This short rest lets it cool slightly and helps keep the slices juicy. Slice with a clean knife.
• Assemble and serve: Divide the couscous between four plates and arrange the sliced chicken on top. Add a spoonful of the lemon yogurt to each plate and serve warm.

Tips for the Best Spiced Chicken and Couscous

How Do I Keep the Chicken Juicy?

Choose chicken breasts of a similar thickness so they cook at roughly the same rate. Check the thickest piece with a food thermometer and remove the chicken once it reaches 75°C, then let it rest before slicing.

How Can I Stop Couscous Becoming Soggy?

Measure the stock rather than pouring it in by eye, and keep the bowl covered while the couscous absorbs it. Fluff with a fork instead of stirring vigorously. If your packet recommends a different liquid ratio, use its instructions.

Can I Make the Chicken More Spicy?

Yes. Add a pinch of chilli flakes or cayenne pepper to the seasoning paste. Start with a small amount, as the smoked paprika adds flavour but little heat.

Can I Prepare Any Ingredients Ahead?

You can chop the vegetables and mix the yogurt topping a day ahead. Keep them covered in the refrigerator, then prepare the chicken and couscous when you are ready to cook.

Serving Suggestions

• Serve with lemon wedges for an extra squeeze of freshness.
• Add roasted courgette, aubergine or carrots for a heartier plate.
• Scatter over a small handful of toasted flaked almonds for crunch.
• Pair with a simple tomato and leafy green salad.

Storage and Reheating

Room Temperature

Do not leave the chicken, couscous or yogurt at room temperature for more than 2 hours. Cool leftovers promptly and refrigerate them rather than storing them on the counter.

Refrigerator

Store leftovers in airtight containers for up to 3 days. Keep the yogurt separate if possible. Reheat the chicken and couscous until piping hot throughout, adding a splash of water to the couscous if it seems dry. Add the cold yogurt after reheating.

Freezing

Freeze the cooked chicken and plain couscous in airtight containers for up to 3 months. For the best texture, add the fresh vegetables and yogurt after thawing rather than freezing them. Defrost overnight in the refrigerator and reheat until piping hot throughout.

Nutrition

Approximate values per serving:

• Calories: 520 kcal
• Carbohydrates: 57g
• Protein: 44g
• Fat: 12g
• Saturated fat: 2.5g
• Sodium: 500mg

Nutrition values are estimates and will vary depending on the ingredients and stock used.

FAQs