8-10 skinless and boneless chicken thighs
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp sweet smoked paprika
1 tsp turmeric
Juice of 2 lemons
2 garlic cloves, crushed
200g plain dried couscous
250g red cabbage, diced
1 red onion, finely chopped
250g tomatoes, diced
1 cucumber, diced
1 tbsp red wine vinegar Sliced pickled jalapeños, to serve
200g fat-free natural Greek-style yogurt, to serve
1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the chicken thighs out on a large plate or tray. Mix together half the cinnamon, the cumin, paprika, turmeric, half the lemon juice and the garlic. Spoon over the chicken and toss to coat.
2 Open out the chicken thighs, then stack them on top of each other on a chopping board, like you’re making a tall sandwich. Push 4 wooden skewers (soaked in water) or metal skewers all the way down through the stack, evenly spaced apart. Leave to marinate for 15 minutes.
3 Sit the chicken in a roasting tin and bake for 45 minutes, or until cooked through. Meanwhile, mix the couscous with the remaining cinnamon in a large heatproof bowl, then pour over 250ml boiling water and cover with cling film. Set aside for 10 minutes, then fluff up the couscous with a fork. Stir through the red cabbage, onion, tomatoes, cucumber, remaining lemon juice and vinegar, and season.
4 Remove the chicken from the oven and use a knife to slice down between each skewer to make 4 kebabs. Divide the couscous between 4 plates and add a skewer to each. Serve topped with the sliced jalapeños and dollops of the yogurt.