Tandoori Chicken With Butternut Sqash Couscous - cooking recipe

Ingredients

1 lb boneless chicken thighs
1 tbsp tandoori paste
1/4 cup plain Greek yogurt, plus extra to serve
2 tsp lemon juice
9 oz butternut squash, cut into 2-inch-long planks
1 tbsp vegetable or olive oil
1 clove garlic, peeled and crushed
1 tsp garam masala
1/2 cup couscous
1 None small zucchini, halved lengthwise, thinly sliced
2 tbso cilantro, coarsely chopped
None None Lemon wedges, to serve

Preparation

Using a sharp knife, score each chicken thigh three times. Combine the tandoori paste, yogurt and lemon juice in a medium bowl. Add the chicken and toss to coat well.
Combine the squash and half the oil with the garlic and garam masala in a small bowl. Season to taste. Heat a frying pan over a moderately high heat and cook the squash for 2-3 mins each side or until browned and just tender.
Reduce the heat to medium. Cook the chicken, basting with the remaining oil, for 5 mins each side until cooked. Transfer to a plate, cover with foil and allow to rest for 5 mins. Slice thickly.
Place the couscous in a small heatproof bowl and stir in 1/2 cup of boiling water. Cover with plastic wrap and set aside for 5 mins or until the liquid is absorbed. Use a fork to fluff and separate the grains.
Add the zucchini, cilantro and squash to the couscous and toss to combine. Serve the chicken with couscous, lemon wedges and extra yogurt.