Name: Balsamic-Roasted Chicken Thighs with Herbed Israeli Couscous, New Potatoes & Mint-Yogurt Drizzle
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean / Modern European
Ingredients: 4 pieces (≈190 g each; total ≈760 g) Bone-in, skin-on chicken thighs; 4 tbsp (60 ml total; use half for marinade, half for glaze) Balsamic vinegar; 4 cloves, minced Garlic; 4 tsp chopped (or 4 small sprigs) Fresh rosemary; 240 g (about 1 1/3 cups) Israeli (pearl) couscous (dry); 640 ml (about 2 2/3 cups), hot Chicken or vegetable stock; 600 g, halved New (baby) potatoes; 200 g Baby peas (or blanched sugar snap peas); 180 g (approx 3/4 cup / 12 tbsp) Plain Greek yogurt (2% fat recommended); 4 tbsp finely chopped Fresh mint; 2 tsp (zest from 1 lemon) Lemon zest; 2 tsp (about 10 ml) Lemon juice; 4 tbsp for roasting (60 ml) + 4 tsp for couscous (20 ml) Extra-virgin olive oil; 1 tsp (to taste) Smoked paprika

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