Sticky honey chicken salad

 Sticky honey chicken thighs, a punchy sweetcorn salsa and chewy giant couscous to soak it all up. Sweet, spicy, salty & fresh - a summer banger.
Serves 3.

▪ 600g chicken thighs

▪ 1 tsp each of onion granules, garlic granules, smoked paprika

▪ 300g giant couscous

▪ 1/2 tbsp honey

▪ 2 tsp crispy chilli oil

▪ 1 tin sweetcorn

▪ handful of cherry tomatoes, diced

▪ 2 spring onions, finely sliced

▪ 1 tbsp fresh coriander, finely diced

▪ 1 tsp red wine vinegar

▪ a handful of feta cheese, crumbled

also, olive oil.

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Method:

• Season the chicken with the onion granules, garlic granules, smoked paprika, and a generous pinch of salt and pepper. Drizzle over some olive oil and toss to coat.

• Get the couscous on to boil and run under cold water once done.

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• Heat 1 tbsp oil in a frying pan over medium-high heat. Once hot, add the chicken thighs and cook for 3 minutes per side, or until the chicken is almost cooked through.

• Lower the heat to medium and drizzle the honey and chilli oil over the thighs. Use tongs to ensure each piece is coated and allow to bubble away for a few more minutes until the chicken is fully cooked through and begins to caramelise in some places.

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• Carefully remove the chicken from the pan to a clean board. Then, in the same pan (to use up the gorgeous flavour!) tip in the tin of sweetcorn. Whack the heat up to high and allow to cook for a few minutes, until charring in places.

• Now, we can make the salsa. In a bowl, add the tomatoes, spring onions, coriander, vinegar, feta, a good pinch of salt and pepper and the cooked sweetcorn. Gently stir to combine.

• I like to serve up the bowl with some diced cucumber for freshness, 2 thighs, couscous and a generous helping of salsa. ENJOY!