Hot Honey Chicken & Sweetcorn Salsa

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

By @emmapetersen

Original recipe source

Cook time: 30 minutes

Servings: 3

Ingredients

• 600 g chicken thighs
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.5 tsp pepper
• 2 tbsp olive oil
• 300 g giant couscous
• 1 tsp salt
• 1 tbsp olive oil
• 600 g chicken thighs
• 0.5 tbsp honey
• 2 tsp crispy chilli oil
• 1 can tinned sweetcorn
• 1 handful cherry tomatoes
• 2 pieces spring onions
• 1 tbsp fresh coriander
• 1 tsp red wine vinegar
• 1 handful feta cheese
• 0.5 tsp salt
• 0.5 tsp pepper
• 1 portion cooked giant couscous
• 0.5 cup diced cucumber

Instructions

1. Using a sharp knife, trim any excess fat from the chicken thighs. Pat them dry with a paper towel.
2. Season the chicken with onion granules, garlic granules, smoked paprika, and a generous pinch of salt and pepper. Drizzle with olive oil and toss to coat evenly.
3. Bring a pot of salted water to a boil. Add the giant couscous and cook according to package instructions. Drain and rinse under cold water.
4. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Once hot, add the chicken thighs and cook for 3 minutes per side, or until almost cooked through.
5. Reduce heat to medium and drizzle honey and crispy chilli oil over the chicken. Use tongs to coat each piece. Allow to bubble until fully cooked and caramelised.
6. Remove the chicken from the pan and set aside. In the same pan, add tinned sweetcorn and increase heat to high. Cook until charred in spots.
7. In a bowl, combine the diced cherry tomatoes, sliced spring onions, chopped coriander, red wine vinegar, crumbled feta, a pinch of salt and pepper, and the charred sweetcorn.
8. Serve each plate with couscous, two chicken thighs, and a generous helping of salsa on top. Optionally, garnish with diced cucumber for extra freshness.