Ingredients
- 800 grams skinless chicken legs (fresh)
- 1 tablespoon spice mix (Moroccan mixed spice)
- 1 tablespoon oil (vegetable oil or olive oil)
- 1 brown onion (finely chopped, large onion)
- 1 tomato (finely chopped, large tomato)
- 1 zucchini (finely chopped, large zucchini)
- 1 cup couscous (dry)
- 1 teaspoon chicken stock powder
- 2 tablespoons chopped parsley (chopped, fresh. flat-leaf)
- 1 teaspoon lemon zest (finely grated)
How to Make
-
Step 1: Toss chicken in spice mix.
-
Step 2: Heat oil in a large frying pan over moderate heat and add chicken and cook, turning for 3 minutes or until browned all over.
-
Step 3: Remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well.
-
Step 4: Add chicken and bring to a simmer, cover, cook stirring occasionally for 15 minutes.
-
Step 5: Add zucchini and cook for 5 minutes or until chicken is cooked.
-
Step 6: Meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water, cover with plastic food wrap, set aside for 5 to 10 minutes or until liquid is absorbed and then using a fork, fluff and separate grains.
-
Step 7: Combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine.
-
Step 8: Spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.