Crispy chicken thighs with capsicum and pesto

Instructions

1 Preheat oven to 180°C. In a large saucepan, bring stock to a boil. Sprinkle couscous into stock, stir, cover and set aside.

2 Spray a large cast iron frying pan with oil and set over a medium-high heat. Place chicken in the pan and cook for about 3 minutes, or until browned, turn and cook for a further 3 minutes. Transfer chicken to a plate, cover and set aside.

3 Spray pan again lightly and sauté capsicum, onion and garlic for 2-3 minutes. Add tomatoes and stir to combine. Nestle chicken into capsicums and bake for 10 minutes or until chicken juices run clear.

4 Fluff couscous with a fork and season. Serve chicken over couscous topped with a drizzle of pesto and garnish with parsley or basil leaves, if desired.