Summary

Ingredients

• 1.6 kg chicken meat (chicken thighs), skinless
• 1 onion (s), thinly sliced
• 2 cloves garlic, chopped
• 1 lemon (s), juice & zest
• 2 tablespoon honey
• 5 cm ginger, fresher, grated
• 1 teaspoon cinnamon
• 2 tablespoons oil
• 0.5 ½ tuber fennel, thinly sliced
• 1 large carrot (s), thickly sliced
• 390 g tomato (s), chopped (can)
• 300 ml vegetable stock
• 250 g couscous
• 1 cube chicken broth
• 2 small zucchini, thickly sliced
• 1 bunch spring onion (s), finely sliced
• 20 g coriander, fresher, chopped
• 50 g almond (s), chopped
• 1 chilli pepper (s), red, chopped

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Instructions

1. Put the chicken thighs with onions, garlic, lemon juice and zest, honey and spices in a flat dish and leave to marinate in the refrigerator for at least 1 hour.
2. Preheat the oven to 180 C. Heat 1 tablespoon of oil in a large pan.
3. Save the marinade and fry the legs for 2 minutes on each side, place in an ovenproof dish and pour the marinade over them.
4. Heat the remaining oil and cook the fennel and carrot slices for 3-4 minutes. Add to the meat with the tomatoes and the stock. Cover with aluminum foil and bake in the oven for 45 minutes, stirring occasionally. Add the zucchini and bake for another 15 minutes.
5. Put the couscous in a bowl and add the cube of chicken stock to the amount of water indicated on the package. Fold the lemon zest, spring onions, coriander, chilli and almonds into the couscous.
6. Serve the couscous with the chicken thighs.
7. Tip: Put a spoonful of tzatziki over the whole thing, it tastes very good.
8. Per serving: 401 kcal, 16g fat, 3g saturated fat, 0.9g salt.