

Linda’s chicken couscous
Ingredients
- 8 chicken drumsticks
- ½ onion, chopped
- 3 cloves garlic, crushed
- 1 parsnip
- 1 potato, cut in chunks
- 1 small kumarasweet-potatoX (or use a chunk of pumpkin, cubed)
- 2 large carrots, cut into chunky sticks a bit skinnier than a Jenga block
- 1 cup frozen mixed veg
- 1 teaspoon dried thyme
- 2 cups (500ml) chicken stock (use 1 ½ teaspoons stock powder per cup of water)
- 1 ½ cups couscous
- 2 tablespoons olive oil (optional)
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Instructions
1 Preheat oven to 180°C. Place the drumsticks in a large roasting pan. Add the onions, garlic, thyme and the all vegetables except for the frozen ones; we'll add them later. Bake for 20 minutes, stirring at least once, then pour in the stock and continue cooking for another 20 minutes.
2 Sprinkle in the frozen vegetables and couscous then give the contents of the pan a bit of a mix so the couscous comes in contact with the liquid and pan juices, which it will absorb. Return to the oven for a further 10 minutes.
3 Scrape all the nice crispy bits of couscous off the sides of the pan if you are serving it on a platter – we usually serve it strait from the pan and fight over the crispy bits.
Variations
You can add more stock to the pan if it seems too dry before adding the couscous; a splash of wine can be included; different herbs such as rosemary or oregano can be used; and this dish can be eaten hot or cold.
Nutrition Info (per serve)
-
Calories 582cal
-
Kilojoules 2435kJ
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Protein 41g
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Total fat 22.6g
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–Saturated fat 6.4g
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Carbohydrates 54.6g
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–Sugars 7.5g
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Dietary fibre 8.7g
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Sodium 450mg
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Calcium 100mg
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Iron 4.7mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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