1dstsp oil (Olive or Veg), a pinch S+P, 1 tsp lemon juice, 1 scant tsp cumin, 1 scant tsp crushed garlic and a pinch of cayenne pepper. Mix well and rub the skin of the boned chicken with the mixture and then marinate skin-side up. I had 2 thighs to myself which was a bit greedy - one large one would have been ample. Stand for at least an hour.
For the stuffing:
1 heaped tsp of couscous mixed with 30ml of boiling water. Add a pinch of salt and 1 tsp finely chopped red onion, 1 tsp finely chopped peppers, half a tsp of ground cinnamon and 1 tsp dried mixed fruit. Leave to stand for about 15 minutes, fluffing occasionally with a fork.
With the boned chicken thigh skin down, spoon some filling into the middle, roll up, tucking the ends in, and secure with cocktail sticks. Roast uncovered in a very hot oven for 30 minutes.
For the spicy wedges:
A big handful of potatoes - skin on - cut to desired size mixed with a little vegetable oil, a shake of sea-salt, a pinch of cracked black pepper, a pinch of chilli powder, a pinch of paprika and1 tsp of crushed garlic. Cook for the same length of time as the chicken.
The salad was just a bit of whatever I had in the fridge, with a tomato-flavoured dressing: 2 tsp tomato ketchup mixed with 2 tsp French dressing and couple of shakes of Worcester sauce. Simples!
