Crispy Chicken Legs on Roasted Vegetables with Couscous
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken legs
- 1 teaspoon, heaped honey
- 2 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon sambal oelek
- 4 tomato (s)
- 1 bell pepper (s), yellow
- 250 g mushrooms
- 3 sprigs rosemary
- some thyme, dried
- 2 port. couscous
- some butter or oil
- 1 shallot (s)
Print Recipe
Pin Recipe Instructions
- Make a marinade from honey, balsamic vinegar, soy sauce and sambal oelek. If you don`t like it spicy, you can leave out the sambal oelek. Rub the chicken thighs well with it and set aside.
- Then cut the tomato, bell pepper, shallot and mushrooms into large pieces and place in an oven dish. Do not core the tomatoes as they should give off their juice for the couscous. Spread the thyme and sprigs of rosemary over the top.
- Fry the chicken legs in a hot pan with butter or oil for 5 minutes and then place them on the vegetables. Put the tray in the non-preheated oven and cook at approx. 200 ° C for 45 minutes.
- Just before the end of the cooking time, prepare the couscous according to the instructions on the packet. Loosen up the pulled couscous with a few teaspoons of butter.
- Then serve. Remove rosemary sprigs beforehand, as these are woody and should only give off their aroma.
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