Preheat the oven to 200c. In a large bowl, add a really good glug of olive oil, all your spices along with some salt and pepper. Mix well to make a marinade.
Spiced Chicken & Jewelled Couscous
Ingredients
4
servings
-
- 1 tsp
- 1 tsp
- 2 tsp
- 2 tsp
- 2 tsp
- 4
- 2
- 250 g
- 100 g
- 100 g
- 1
- 5 g
- 1
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Preparation
Cut slashes in your chicken legs all the way down and pop them in the bowl. Either get your hands in or use tongs to make sure the marinade gets into all the chicken. Pop into a roasting dish.
Roughly chop one courgette and add to the dish, tossing in a bit of the marinade. Place in the oven for 35-40 minutes until the chicken is cooked through and the courgette tender.
For your couscous, grate the remaining courgette into another large bowl. Add the couscous, cranberries, raisins and chopped apricots. Make the stock cube up to 600ml with boiling water and then pour over. Pop a plate or tea towel over and then leave aside while the chicken cooks.
When ready to serve, add the lemon zest and juice along with the mint to the couscous and serve alongside the chicken and courgette. Finish with extra mint and the juices from the roasting tray.
Nutrition per serving
Kcal
610
Carbs (g)
73
Iron (mg)
5
