Around 350 grams of 3 tbls tahini
1 tsp smoked paprika
1 tsp freshly ground cumin
juice of 1 lemon
3 tbls olive oil
3 garlic cloves crushed to a paste with salt
2 free range chicken thighs
Large cous cous (or normal cous cous)
2 - 2.5 litres chicken or vegie stock
Couple of tbls of butter
2 sweet potatoes
1/4 kg green beans
large handful of spinach
handful of chopped flat leaf parsley
Mix marinade ingredients.
Chop up chicken thighs into bite size pieces.
Marinate chicken for up to an hour.
Meanwhile - chop up sweet potato, potato and green beans.
Roast sweet potato and potato.
Cook marinated chicken in the over at 220 degrees for 15 - 20 minutes.
If using large cous-cous, melt butter and brown large cous cous and then cook like a risotto using the chicken stock. It takes about 1/2 an hour.
Add the green beans to the cous cous towards the end of the cooking time.
If using normal cous cous, cook as per recommendations using chicken stock.
Mix all cooked ingredients together and serve with a squeeze of lemon over the top.