Chermoula chicken and nutty couscous

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Marinate the chicken thighs with skin in a bowl with garlic cloves, crushed, olive oil, honey, the zest of 1 lemon, ground cumin, hot paprika and chilli powder. Season and set aside for 15 minutes.
2. Put the chicken and marinade in a shallow roasting tin and roast for 20-25 minutes, until cooked through.
3. Meanwhile, in a bowl, mix couscous with the zest of 1 lemon and the extra-virgin olive oil and pour over hot chicken stock. Cover and leave for 10 minutes, then fork through parsley, the juice of ½ lemon and 25g toasted hazelnuts chopped. Serve with the chicken.