Summer SIZZLING

Ras el hanout and honey sticky chicken thighs

This Moroccan-style chicken is sweet and smoky. We served ours with a spicy couscous, a simple side that can be made in advance.

Serves 4 • Ready in 40 mins, plus brining

8 skin-on chicken thighs
½tbsp olive oil
3tsp ras el hanout
2-3tbsp runny honey

for the brine:

150g sea salt
100g granulated sugar

for the couscous:

150g wholewheat couscous
1tsp bouillon powder
1tbsp best-quality olive oil
2tsp harissa
20g fresh mint, chopped
30g fresh parsley, chopped
3 spring onions, finely chopped juice of 1 lemon
50g toasted pine nuts

1 For the brine, put the salt and sugar in a pan, add 1ltr water and bring to the boil. Boil for 1 min until the salt and sugar have dissolved. Remove from the heat, add another 1ltr cold water and set aside.

Put chicken in a non-metallic container. Pour