Lemon and Caper Chicken Thighs with Lemon and Rosemary Cous Cous Recipe

Name: Lemon and Caper Chicken Thighs with Lemon and Rosemary Cous Cous Recipe
Yield: 2
Ingredients: 4 (550g) chicken thighs (bone in and skin on); 1 tbspn Maggie Beer Extra Virgin Olive Oil; [HEADING]Marinade[/HEADING]; 2 tbspn Maggie Beer Extra Virgin Olive Oil; 4 garlic cloves, crushed with sea salt; 1/2 lemon, thinly sliced with skin on; 1 tspn lemon zest; 40g capers, rinsed; 1 tsp oregano, finely chopped; 1 cup (250ml) Maggie Beer Verjuice; Sea salt and freshly cracked black pepper, to season; [HEADING]Lemon and Rosemary Cous Cous[/HEADING]; 1 cup (250ml) Maggie Beer Free Range Chicken Stock; 1 tspn sea salt; 2 tbspn lemon juice; 1 tspn lemon zest; 2 tspn rosemary Finely chopped; 185g cous cous; 2 tbspn Maggie Beer Extra Virgin Olive Oil; Sea salt and freshly cracked black pepper, to season; 1/4 cup flat leaf parsley, roughly chopped; 1/4 cup young celery leaves; 1 tbspn thyme flowers, optional

Served on a bed of rosemary and lemon couscous, these chicken thighs offer the bold flavours of garlic, lemon, capers and Verjuice.

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