Serves : 8
Ingredients :
8 chicken legs (thighs and drumsticks)
30 ml/2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
5 ml/1 tsp ground turmeric
2.5 ml/0.5 tsp ground ginger
2.5 ml/0.5 tsp ground cinnamon
475ml/16 fl oz/2 cups chicken stock
150g/5 oz/1.25 cups pitted green olives
1 lemon sliced
salt and ground black pepper
fresh coriander (cilantro) sprigs to garnish
For the Couscous :
600 ml/1 pint/2.5 cups chicken stock
450g/1 lb couscous
4 courgettes (zucchini), thickly sliced
2 carrots, thickly sliced
2 small turnips, peeled and cubed
45 ml/3 tbsp olive oil
450g/1 lb can chickpeas, drained
15 ml/1 tbsp chopped fresh coriander
Preparation :
- Pre heat oven to 180C/350F/Gas 4. Cut the chicken legs into two through the joint.
- Heat the oil in a large, flameproof casserole dish and, working in batches, brown the chicken on both sides. Drain and remove to a dish and keep warm.
- Add the onion, crushed garlic to the flameproof casserole dish and cook gently until tender. Add the spices and cook for 1 minute. Por over the stock, bring to boil and return the chicken. Cover and bake for 45 minutes or until cooked. Transfer the chicken to a dish and keep warm
- Remove any fat from the cooking liquid and boil to reduce to one third. Meanwhile, blanch the olives and lemon slices in a pan of boiling water for 2 minutes, or until the lemon skin is tender. Drain and add to the cooking liquid and adjust the seasoning to taste
- To cook the couscous, bring the stock to the boil in a large pan and sprinkle couscous slowly, stirring all the time. Remove from the heat, cover and leave stand for 5 minutes
- Meanwhile, cook the prepared vegetables, drain and put them into a large bowl. Add couscous and oil, and season to taste with salt and pepper. Stir the grains to fluff them up, add the chickpeas and finally the chopped coriander. Spoon on to a large serving plate, cover with the chicken, and spoon over the liquid. Garnish with fresh coriander