Smoky Peri Peri Chicken with Couscous and Fresh Salad

There’s something undeniably satisfying about a dish that delivers bold flavour without unnecessary complexity — and this peri peri chicken recipe from Paul Watters does exactly that.

Known for his ability to elevate everyday ingredients into something memorable, Paul brings together smoky paprika, fresh chilli heat and sharp citrus to create a dish that feels both vibrant and comforting. It’s the kind of recipe that works just as well for a relaxed midweek dinner as it does for entertaining, with layers of flavour that develop beautifully through simple preparation.

Paired with a fresh, herby couscous and a crisp, colourful salad, this is a complete plate that balances richness with brightness. The result is a dish that feels generous, satisfying and effortlessly put together — exactly the kind of cooking that defines modern home dining.

Peri Peri Chicken with Couscous and Fresh Salad

Peri Peri Chicken

Ingredients

• 4–6 chicken thighs (bone-in, skin-on)
• 2 tbsp olive oil
• 3 cloves garlic
• 2–3 red chillies (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp honey (optional, for glaze)

Method

1. Make the marinade:
   Blend the garlic, chillies, olive oil, smoked paprika, sweet paprika, lemon juice, red wine vinegar, oregano, salt and black pepper until smooth.
2. Marinate the chicken:
   Coat the chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 2 hours — ideally overnight for maximum flavour.
3. Cook the chicken:
   • Oven: Preheat to 200°C (fan 180°C) and roast for 35–40 minutes, or until cooked through and slightly charred.
   • Alternatively: Grill or pan-fry until the skin is crisp and the chicken is fully cooked.
4. Glaze:
   In the final 5 minutes of cooking, brush with a little honey for a glossy, slightly sticky finish (optional).

Couscous Base

Ingredients

• 120g couscous
• 150ml hot chicken stock
• ½ red pepper, diced
• ½ green pepper, diced
• ¼ red onion, finely chopped
• Handful of fresh parsley, chopped
• 1 tbsp olive oil
• Juice of ½ lemon
• Salt and black pepper

Method

1. Place the couscous in a bowl and pour over the hot chicken stock.
2. Cover and leave for 5 minutes.
3. Fluff with a fork to separate the grains.
4. Stir through the diced peppers, red onion, parsley, olive oil, lemon juice, and seasoning.

Mixed Salad

Ingredients

• 2 avocados, peeled and sliced
• Handful of rocket
• Cherry tomatoes, halved
• Cucumber, sliced
• Radishes, thinly sliced
• Olive oil
• Lemon juice
• Salt and black pepper

Method

1. Combine all ingredients in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Season lightly and toss just before serving.

To Serve

• Spoon the couscous onto the plate.
• Place the peri peri chicken thighs on top.
• Add the mixed salad to the side.
• Spoon over any cooking juices or drizzle with extra peri peri sauce.
• Garnish with a sprig of flat-leaf parsley.

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