Roast Chicken with watercress and cilantro

March 14, 2017

Roast chicken thigh in lemon juice and capers, served on a bed of chickeny couscous with lots of watercress and cilantro. This is an all-in-one dish, it takes about 25 minutes to prep and the oven does everything else. It’s a big meal – lots of chicken and lots of couscous and greens.

8 chicken thighs, excess skin
2 lemons, juice and rind
2 tbsp capers
1/8 tsp salt and freshly ground pepper
1 garlic bulb, optional
400g cous cous
540ml chicken stock
80g watercress, chopped
30g fresh coriander/cilantro, stalks removed and leaves chopped

1. Preheat the oven to 200°C/180°C fan/395°F/Gas mark 6. 2. Take each thigh and cut away excess skin and fat but leave a good covering of skin on the outer side. Put into a large oven dish. 3. Pour over the...
See the full directions on my site

Nutritions

Calories
76

Sodium
151mg
6% DV

Fat
0.4700000000000001g
0% DV

Protein
2g
5% DV

Carbs
18g
6% DV

Fiber
3g
15% DV

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