Couscous with Chicken Legs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 chicken legs
- 4 cups couscous
- 1 small Can / n chickpeas
- 2 large onions
- 2 cloves garlic
- 3 cans tomato (s), (filling quantity 400g)
- 1 can beans, green (400g capacity)
- 1 bell pepper (s), (color to taste)
- 1 eggplant (s)
- 1 zucchini
- 6 apricot (s), dried
- 3 tablespoon oil (sunflower oil)
- 2 tablespoon maple syrup
- 1 tablespoon oil (sesame oil)
- 1 tablespoon olive oil
- 1 pinch (s) cinnamon
- 1 pinch (s) pepper
- salt
Print Recipe
Pin Recipe Instructions
- The chicken legs are first marinated. For the marinade, stir together sunflower oil, olive oil, sesame oil and maple syrup, plus a pinch of cinnamon and a pinch of pepper.
- When the legs have been pulled through (at least 60 minutes), they are pushed into the oven preheated to 225 degrees. After about a quarter of an hour they have a nice crust and gravy has formed. The oven is turned down to 100 degrees, so the legs can pull for another hour.
- Pour the gravy into a pan and sauté the quartered onion with the rest of the marinade. Then add the chopped peppers, zucchini slices, aubergine cubes, garlic, apricot pieces, finally fill up with the peeled tomatoes with juice, add the drained chickpeas and simmer for about 30 minutes. Season with salt and pepper and if you like it really sweet, you can add a little maple syrup.
- Prepare the couscous according to the instructions on the packet.
- I always prepare the vegetables in a pizza pan, then layer the couscous in the middle and then place the legs on the edge of the vegetables.
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