Step 1

Preheat the oven to 200°C/fan oven 180°C/mark 6. Season the chicken thighs evenly with smoked paprika, salt and black pepper.

Step 2

Heat a large, deep, oven-safe pan over a medium-high heat. Add all the oil and, when it shimmers, add the chicken, skin side down, working in batches if necessary to avoid crowding the pan. Cook undisturbed for 5-6 minutes, until the skin is golden brown, then flipand cook for 5 minutes more. Transfer to a plate and set aside.

Step 3

Turn the heat down to medium-low and add the leeks to the pan. There should be plenty of oil and chicken fat left in the pan, but you can add some extra rapeseed oil if needed. Cook, stirring frequently, for 2-3 minutes, until softened and season with salt. Add the garlic and cook for 1 minute more. Add the couscous, toss to coat it in the oil and then toast for a further 2 minutes. Pour in the stock and bring to a simmer, then cook for around 5 minutes until about half the stock has been absorbed.

Step 4

Nestle the chicken back into the pan and transfer to the oven. Roast for 10-15 minutes, until the chicken is cooked through.

Step 5

While the chicken cooks, make the romesco. In a medium bowl, stir together the roasted red peppers, chilli flakes, garlic, olive oil, sherry vinegar and parsley, and season with salt. Taste and adjust the seasoning to your preference with a bit more salt and vinegar as needed. Spoon the sauce over the top of the chicken and couscous, finish with a few pinches of flaky salt and serve with the remainder of the sauce on the table.