Your own Moroccan feast in 25 minutes! Ras El Hanout Chicken with Tahini Drizzle served on a bed of fluffy couscous makes a wonderful chicken dinner with a bit of a difference! Succulent chicken thighs with a mildly spicy ras el hanout rub are quickly cooked under the grill, so they stay nice and moist! But the star of the show is definitely the tahini lime drizzle!
First, preheat the grill to high. lay the chicken thighs in a single layer on an oven tray. Drizzle the chicken with a tablespoon olive oil and sprinkle the top with ras el hanout, salt and pepper. Grill the chicken for 13-15 minutes, until fully cooked through.
Cut the cucumber in half lengthways. Using a teaspoon scrape out the seeds. Then slice the cucumber finely. Place the onion and cucumber in a bowl, season with salt and set aside.
Place couscous in a large bowl, crumble in a quarter of a stock cube and mix. Pour 140ml of the boiling water over the couscous and cover with a plate for 5 minutes.
For the tahini sauce, mix tahini, honey, soy sauce, garlic, lime zest and juice and 2 tablespoon of olive oil in a small bowl.
When couscous is cooked, fluff it wth a fork and add the cucumber and onion, and mint. Mix and season with salt and pepper, if needed.
Divide the couscous between bowl, top with ras el hanout chicken and drizzle the tahini sauce all over.
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