Linda’s chicken couscousReviewed by our expert panel
(at time of publication)
- 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)
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.
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)
Total fat 22.6g
–Saturated fat 6.4g
Dietary fibre 8.7g
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