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Categories:
chicken paprika bacon rosemary oil eggplant around zucchini red bell pepper yellow bell pepper onions tomato herbes butter couscous around
Viewed: 47 - Published at: 6 years agoIngredients
- 4 chicken legs skin-on, each a little less than 1/2 lb
- paprika to taste
- 1/4 pound bacon cut into thin strips
- 1 tablespoon fresh rosemary chopped
- 5 tablespoons oil
- 2/3 pound eggplant around 3 2/3 cups, chopped
- 1/2 pound zucchini around 2 cups, chopped
- 1 red bell pepper deseeded and chopped
- 1 yellow bell pepper deseeded and chopped
- 2 onions peeled, 1 onion roughly chopped, 1 onion finely diced
- 18 ounces tomato puree
- 1 tablespoon herbes de provence dried
- 2 tablespoons butter
- 2/3 pound couscous around 1 3/4 cups
Method
- Rub the chicken with salt and paprika. Score each leg 4 times and push the bacon and rosemary into the cuts. Heat 3 tbsp oil in a frying pan and fry the chicken legs for 10 mins on each side.
- Heat 2 tbsp oil in a separate frying pan and saute the eggplant, zucchini, bell peppers and chopped onion until softened. Add the tomato puree and simmer for 5 mins. Stir in the herbes de Provence and season with salt.
- Melt the butter in a separate frying pan and fry the diced onion until softened. Add the couscous and cook for 1 min. Add 1 1/4 cups water and season with salt. Cook over a low heat for 7 mins, or until the water is absorbed.
- Arrange the vegetables on a serving platter and top with the chicken. Serve with the couscous.
