Sweet chili chicken with cracking cashews

When I visit the local market in Groningen every Tuesday I have some groceries which I buy every week no matter what one of the things are chicken thighs. They are such a tasty piece of meat which can be easily prepped and seasoned any way you like. Whether you like to make a medditereanen stew, Asian meal or Bbq style dish with a cut of chicken you go into any direction. My dish from this week was more of a fusion style dish: Medditereanen meets Latin America. The texture of the couscous mixed with braised veggies which turned sweet and caramelised, the blend of warm spices and the little salty crunch from the cashew nuts make it a really interesting, comforting dish. It is not a difficult dish but it requires quite some prep and time, but definitely worth it. Preheat the oven to 200 degree. Marinate the chicken with some of the chili sauce, lemon pepper, curry madras and a pinch of sea salt. Set aside and start cutting the vegetables. Slice the corn from the cob, cut the onion into quarters, randomly slice the tomatoes and mix them in a baking tray. Place the chicken on top and transfer the baking tray into the oven. Leave to roast for about an hour. The chicken will get that fabulous crispy skin yet stay moist and tender on the inside. Soak the couscous in a bowl with the stock cube, 250 ml of boiled water and paprika powder. Put a tea cloth over the bowl so the couscous can steam and will become fluffy and fork able. This process will take 20 minutes so wait a bit before getting this element done. Once the chicken is done and the couscous has been properly steamed take the chicken off the vegetable mix. Add the couscous to the greens. All the flavourful juices will combine and make the dish even more delicious. Scoop a generous amount into deep plates and serve the chicken on the side. With all the love that has gone into this dinner no one can deny it!

Ingredient: 200 grams of chicken thighs, 100 gram of couscous, 75 grams of fresh corn, 60 grams of mango, 50 grams of onion, 50 grams of cherry tomatoes , 35 grams of cashews, 2 tablespoons of sweet chili sauce, 1 cube of chicken stock, 1 tablespoon of lemon pepper, 1 teaspoon of curry madras, 1 teaspoon of paprika powder, 1 teaspoon of sea salt