• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 lb chicken thighs
  • 8 tablespoons calabrian chiles in oil
  • 5 garlic cloves
  • 4 tablespoons Filippo Berio Balsamic Vinegar
  • 2 teaspoons brown sugar
  • Salt and pepper to taste
  • 1 cup pearl cos cos
  • 2 cucumbers, thinly sliced
  • 1 roma tomato, finely chopped
  • 1 bundle parsley, finely chopped
  • 1 bundle cilantro, finely chopped
  • 1 bundle dill, finely chopped
  • 1 bundle mint, finely chopped
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  1. Instructions
  2. To begin, place your marinade ingredients in a blender or food processor until smooth. Add in a bag with your chicken thighs and marinate for 1 hr – overnight.
  3. In the meantime, make your cous cous accordinging to the package instructions and chop up your tomatoes, cucumbers and herbs. When the cous cous is ready, add in all the ingredients with olive oil, lemon juice, salt and pepper. Mix well and chill in the fridge.
  4. Heat a skillet with vegetable oil and grill and char your chicken thighs until cooked through. Serve with your chilled salad and optional roasted tomatoes.