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500g Greek-style natural yogurt
1 lemon, zest and juice
2 tbsp olive oil
2 garlic cloves, crushed
2 tsp salt
1 pinch chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tsp ground cinnamon
½ 25g pack flat leaf parsley, ½ finely chopped, ½ roughly chopped
8 chicken thigh fillets
300ml fresh chicken stock
1 red onion, cut into small chunky wedges
½ 25g pack mint, leaves roughly chopped
In a jug, whisk 250g yogurt and ½ the lemon juice with the oil, garlic, salt, spices and finely chopped parsley; set aside. Trim any excess fat and sinew from the chicken, cut into bite-sized chunks, put in a bowl and massage in the yogurt mixture. Leave to marinate for 20 minutes. Meanwhile, if using wooden skewers, soak 8 in cold water. Whisk the remaining 250g yogurt with the lemon zest and remaining juice; season.
Bring the chicken stock to the boil in a small pan. Put the couscous in a heatproof bowl, then pour over the stock, cover with a plate and set aside for 10 minutes.
Meanwhile, heat a barbecue or griddle pan to smoking hot, and preheat the oven to 180°C, gas mark 4. Thread the marinated chicken and the onion onto the skewers and cook, turning occasionally, for 10-12 minutes, until coloured and a little charred, then transfer to the oven to cook for a further 10 minutes (until cooked through). Fluff up the couscous with a fork, season and fold through the roughly chopped parsley and mint. Serve alongside the skewers, with the dressing on the side.
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