Tamarind-Honey Glazed Chicken with Herbed Pearl Couscous, Spiced Carrots and Toasted Feta

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a large bowl, whisk together the tamarind paste, honey, 1 tablespoon olive oil, 2 grated garlic cloves, sweet paprika, 1 teaspoon ground cumin, cinnamon, 1 tablespoon lemon juice, half the salt, and the black pepper.

2. 2

   2. Add the chicken thighs to the bowl and coat them well in the glaze. Let them sit while you prepare the carrots, at least 10 minutes.

3. 3

   3. On a baking tray, toss the carrots with 1 tablespoon olive oil, the remaining 1/2 teaspoon ground cumin, and a pinch of salt. Spread them in a single layer.

4. 4

   4. Place the glazed chicken on the same tray or on a separate tray, leaving space so it can brown. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring the carrots halfway through, until the chicken is fully cooked and caramelized around the edges.

5. 5

   5. During the last 5 minutes of roasting, scatter the feta over one corner of the tray or place it in a small ovenproof dish and bake at 220 °C / 425 °F just until warmed through and lightly golden at a few edges.

6. 6

   6. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and the 2 chopped garlic cloves and cook for 2 to 3 minutes until softened.

7. 7

   7. Stir in the pearl couscous and cook for 1 minute so it gets coated in the oil. Pour in the hot chicken broth or water, add the rest of the salt, and bring to a boil.

8. 8

   8. Lower the heat, partially cover, and cook the pearl couscous for 10 to 12 minutes, stirring once, until tender and the liquid has been absorbed. Turn off the heat and let it rest for 2 minutes.

9. 9

   9. Fluff the pearl couscous with a fork and add the parsley, mint, lemon zest, and the remaining 1 tablespoon lemon juice. Mix well to distribute the herbs evenly.

10. 10

    10. Spoon the herbed pearl couscous onto each plate. Top with the roasted carrots and tamarind-glazed chicken. Finish with the toasted feta, chopped pistachios, and an extra pinch of black pepper if desired.