Thighs'n'Couscous Piccadilly

​Ingredients Needed:​
1 large chicken thigh (0.5 lbs)
1 lb leeks
2 Roma tomatoes
0.5 bunch of fresh cilantro
4-5 garlic cloves
1 jalapeño pepper
​2 tsp lemon olive oil

pepper, indian curry and sea salt (to taste)
1 package mediterranean couscous
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​*10 in. deep pan
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Cilantro (Coriander)

Preparation:​
Cut the chicken thigh into chunks, season with with salt, pepper, and curry powder and place into pan. Sauté slowly for about 12 minutes in lemon olive oil while stirring every few minutes. Cut the leeks into slices and place them into the pan next to the chicken. Chop jalapeño peppers, garlic, and the tomatoes and add to pan, stir everything gently while frying. Add most of the cilantro after removing the stems.

Cover pan with its lid and continue on lower heat for another 5 min. Check occasionally and stir gently to avoid burning. Then add the couscous and the spice pack that comes with it, and pour in about a 2/3 cup of boiling water. Turn heat down to very low and let the couscous absorb the liquid, then stir slowly before serving into deep dishes. Sprinkle the remaining cilantro on top of the portioned dishes and enjoy. 
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Mmh, Yumma-mia!