Melt half the butter in a flameproof casserole dish and cook the garlic and spring onions for 3-4 minutes, until soft and golden. Remove from the heat and stir in the thyme and breadcrumbs. Cool for a few minutes, then add the grated cheese. Season and mix well.

Lay the chicken thighs on a work surface; open them out and season with salt and pepper. Share the stuffing between the chicken thighs, then roll them up to enclose the filling, securing them with cocktail sticks.

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Meanwhile, melt the remaining butter in the flameproof casserole dish. Add the chicken thighs and cook them until seared and browned on all sides – about 5-6 minutes.

Tip the peppers, leeks and couscous into the casserole dish and add the stock and lemon zest, stirring gently. Cover and bake for 40-45 minutes, checking after 30 minutes to make sure that the couscous is still moist. Add a little extra water if
necessary. Serve 2 chicken thighs per portion with the couscous, garnished with fresh parsley.

Cook's Tip
You could use bulgar wheat instead of couscous for a slightly nuttier texture.