Chicken with Spring veggies & pearl couscous

recipe

• Step 1
  Preheat the oven to 220°C. Trim the stems off the asparagus. Cut into 2 or 3 pieces depending on their size.
• Step 2
  Season the chicken on both sides with salt, pepper & garlic powder.
• Step 3
  Heat a drizzle of oil on a cast iron skillet (or oven safe pan) over medium-high heat. Add the chicken thighs, skin-side down. Sear, undisturbed for 4 min or until the skin is brown & crispy. Transfer chicken to a plate.
• Step 4
  In the same pan, add the pearl couscous. Stir & toast the couscous for 1 min. Stir in the pesto & water (25cl of water per person).
• Step 5
  Add the seared chicken back to the skillet. Bring up to a boil. Transfer to the oven and cook for 20 minutes at 220°C.
• Step 6
  Remove the skillet from the oven. Add the asparagus and return to the oven. Cook for an additional 10-15 minutes.
• Step 7
  Stir in the peas in & let the skillet sit for 5 mins. Serve & enjoy!