Lemon, Ginger and Paprika chicken with couscous

Well, here I go with my first recipe. I've literally just cooked and ate this in about 20 mins - that's how easy and straight forward it is. Easy and healthy.

Now, I'm not here to give you exact measurements of ingredients or to tell you what you should and shouldn't use. If you find an alternative better for you or your diet, then go for it.

I also apologise for the poor picture quality, I can assure you, it tasted a million times better than it looks ;)

Ingredients you will require:

For the chicken:

• Boned and skinned thighs
• paprika
• salt
• juice of half a lemon (per 4 thighs should be surf ice)
  
• sliced fresh ginger
• 6 tbs of chicken or veg stock
• cherry tomatoes
• baby leaf spinach

For the Couscous

• Dried Couscous
• Sea salt and cracked black pepper
• Extra virgin olive oil
• Chicken or veg stock
• Spring onions (1 per portion)
  
• Tin of chick peas
• Tin of black eyed peas
• White wine vinegar
  

Cooking the chicken:

I find cooking the chicken thighs in a good, non-stick wok the best way to keep the meat moist and juicy. Pre-heat the wok until it smokes and use a couple of tea spoons of oil. Olive oil has a high burning point, but i find it spits allot more in a wok than veg or sun flower oil. For best results, please don't shake chicken about in the wok. If it's a good non-stick pan - it will seal the chicken nicely, without burning or sticking.

• lie thighs open and flat in the wok and sprinkle with paprika and salt. Let one side brown and turn over. Sprinkle the opposite side with just paprika (don't want to much salt) and let it cook for a further 4-5 mins.
  
• Flip the chicken back over and squeeze in the lemon juice.
  
• Let the juices amalgamate and add the sliced ginger and tomatoes.
  
• once the tomatoes start breaking down, add the stock.
  
• lastly, add the spinache and let it wilt.

For the couscous

couscous is a great ingredient. It's versitile, healthy, filling and quick and easy to make. If you can get your hands on some Isreali couscous, that's even better.

• Add couscous to a deep bowl and just cover with hot stock and cover with cling-film. I just use stock cubes - ignore the TV chefs who snarl at people for using the cube. The Easier option. If you're not a great fan of stock - then hot water will do. Note: Couscous has to be well seasoned, before it's worth eating!
  
• Once the couscous has absorbed the stock, you will notice it's probably doubled in size. Season well with sea salt and cracked black pepper.
• Add olive oil and the white wine vinegar.
  
• Add the black eyed peas and chick peas.
  
• Add the spring onions and cherry tomatoes at the end for a bit of texture.

Enjoy!